SUBSIDIES FOR IMPLEMENTATION OF A HAZARD ANALYSIS AND CRITICAL CONTROL POINTS – HACCP – SYSTEM FOR THE PRODUCTION OF ACAI BERRY CREAM (“ACAI IN A BOWL”)
Food Safety
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42203
Publications in other proceedings
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slaca-2017
Purê de abóbora (Cucurbita moschata) com adição de pectina para comercialização por agricultores familiares
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slaca-2017
SUCO DE LIMÃO E ENZIMAS EM PÃES DE FORMA “CLEAN LABEL”: EFEITOS TECNOLÓGICOS E DE CONSERVAÇÃO
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slaca-2017
SENSORY EVALUATION OF GLUTEN-FREE FUSILLI PASTA CONTAINING RICE FLOUR AND BIOFORTIFIED SWEET POTATO FLOUR
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pibic-2016
Muffin made with wholemeal pumpkin flour: technological and sensory quality
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slaca-2015
CONSUMER ACCEPTANCE OF NATIONAL COMMERCIAL CONDENSED MILK
