DEVELOPMENT AND SENSORIAL ANALYSIS OF A CEREAL BAR CONTAINING LINSEED, QUINOA AND ALGAROBA
Food and Nutrition
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43327
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slaca-2017
COLOR ANALYSIS IN CASSAVA FLOUR OF DIFFERENT CULTIVARS
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slaca-2017
THE EFFEC OF EDIBLE COATINGS IN THE KINETICS OF DRYING OF FRENCH FRIES
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slaca-2017
COLOR CHANGING DURING DRYING OF POTETOES COVERED WITH EDIBLE COATINGS
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slaca-2017
ELABORAÇÃO DE CERVEJA A BASE DE SORGO E EXTRATO DE HORTELÃ
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slaca-2017
AVALIAÇÃO DE DIFERENTES EMBALAGENS NA VIDA ÚTIL DE FARINHA DE ROSELLA (Hibiscus sabdariffa)
