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Publications by Roberta Cruz Silveira Thys

Effects of Orange By-Product Fiber Incorporation on the Functional and Technological Properties of Pasta

Food Science and Technology

English

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Functional and Technological Properties of Animal Protein Complex

Bulletin of the South Ural State University Series Food and Biotechnology

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Effect of Spinach and Chickpea Flour Fortification on Cooking, Functional and Textural Properties of Wheat Pasta

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Use of Olive Oil Industrial By-Product for Pasta Enrichment

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Effects of Nitrogen Incorporation on Structural and Optical Properties of GaNAsP Nanowires

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Research of the Complex of Functional and Technological Properties of Animal Protein

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Effects of Ohmic Heating on Technological Properties of Whole Egg

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Effect of Microwave Treatment on Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

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The Effects of Incorporation of Silver-Zeolite on Selected Properties of Mineral Trioxide Aggregate

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Effect of Incorporation Levels of Oat and Green Pea Flour on the Properties of an Extruded Product and Their Optimization

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