Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour

por Boff, Jaqueline Menti, Strasburg, Virgílio José, Ferrari, Gabriel Tonin, de Oliveira Schmidt, Helena, Manfroi, Vitor, de Oliveira, Viviani Ruffo
Publicado 2022

Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services

por Lins, Maísa, Zandonadi, Renata Puppin, Strasburg, Virgílio José, Nakano, Eduardo Yoshio, Botelho, Raquel Braz Assunção, Raposo, António, Ginani, Veronica Cortez
Publicado 2021