EXPERIMENTAL DETERMINATION OF THERMAL DIFFUSIVITY AND CONDUCTIVITY OF BURITI (Mauritia flexuosa) PULP NECTARS
Food Engineering
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43934
Publications in other proceedings
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slaca-2017
Utilization of the bioactive components the Garcinia xanthochymus jelly for the development of Greek yogurt
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slaca-2017
SENSORY EVALUATION OF THE YOGURT LIGHT TYPE SUNDAE WITH HIBISCUS JELLY
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slaca-2013
SENSORY ANALYSIS OF FIBER ENRICHED TILAPIA (Oreochromis niloticus L.) BURGER
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slaca-2013
Evaluation of antioxidant activity of flour Burdock (Arctium lappa) after drying at controlled temperature.
