AVALIAÇÃO SENSORIAL DE PICLES DE Coccinia grandis
5. Engenharia e Tecnologia de Alimentos
Vol 1, Ano 2014 -
26609
Publicações em outros proceedings
-
IUFoST
REDUCTION OF FAT ABSORPTION MASS OF FRIED PASTEL BY THE ADDITION OF METHYLCELLULOSE
-
IUFoST
TOTAL AND PARTIAL SUBSTITUTION OF WATER BY MILK SERUM IN PRODUCTION OF FRENCH BREAD
-
IUFoST
CARACTERIZATION OF THE MASHING CURVE FOR RYE-BASED BEER
-
IUFoST
EVALUATION OF SENSORY SHELF LIFE OF BEER UNDER DIFFERENT
-
IUFoST
EDIBLE COATINGS IN THE CONSERVATION OF PEACH PALM
