Sumário
Ciências agrárias
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Ciência de Alimentos
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| Effects of Processing on Nutrient Compounds and Sensory Properties of Parascolopsis aspinosa and Parastromateus niger in Behbahan, Southern Iran | PDF (English) |
| Ali - Aberoumand, Abdulah Yousefi | e2862020JBFS |
| Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies | PDF (English) |
| Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, Reginaldo de Souza Monteiro, Orlando David Henrique dos Santos, Kelly Moreira Bezerra Gandra, Patrícia Aparecida Pimenta Pereira | e3002020JBFS |
| Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration | PDF (English) |
| Gisele Cristina Rabelo Silva | e3022020JBFS |
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J. Bioen. Food Sci., Macapá, AP, Brazil. eISSN 2359-2710
Esta obra está licenciada com uma Licença Creative Commons Atribuição-NãoComercial-CompartilhaIgual 4.0 Internacional
Endereço para correspondência
Journal of Bioenergy and Food Science
Instituto Federal do Amapá, Campus Macapá
Rodovia BR 210 KM 3, s/n Bairro Brasil Novo. CEP: 68.909-398
Macapá, Ap, Brasil
jbfs@ifap.edu.br | suporte.jbfs@ifap.edu.br