XV CIBIA
Estruturação por congelamento de géis de isolado proteico de soja: efeito do ácido lático e do ácido lactobiônico sobre as propriedades físico-químicas, mecânicas e de cor
CBTermo 2026
Caracterização cromatográfica e efeito da encapsulação nos compostos do extrato de grumixama (Eugenia brasiliensis)
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