Desenvolvimento de alimentos e bebidas não-lácteas de origem vegetal

Food Science

1. Antioxidant 14%
2. Ash Content 35%
3. Bioactive Compound 14%
4. Carbohydrate Analysis 35%
5. Cereal 42%
6. Cereal-Based Foods 42%
7. Coconut Oil 21%
8. Dairy Product 21%
9. Digestible Protein 85%
10. Fat Content 35%
11. Fatty Acid Profile 85%
12. Food Structure 21%
13. Healthy Diet 14%
14. Lactose Intolerance 21%
15. Linoleic Acid 21%
16. Lipid Composition 21%
17. Magnesium 14%
18. Nutrition Information 21%
19. Nutritive Value 14%
20. Oleic Acid 21%
21. Plant-Based Food 42%
22. Polyphenol 14%
23. Protein Content 50%
24. Proximate Composition 100%
25. Saturated Fatty Acids 21%
26. Sorghum 71%
27. Starch 14%
28. Sugar Content 21%
29. Unsaturated Fatty Acid 21%
30. Vegan Diet 21%
31. Yogurt 85%