STUDY OF MILK FERMENTED RHEOLOGY THROUGH THE ADJUSTMENT RHEOLOGICAL MODELS
Food Engineering
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44088
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ICBC 2018
Identification of antioxidant and phenolic compounds present in pink pepper (Schinus terebinthifolius raddi) at different stages of development
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ICBC 2018
Quantification of alpha and gamma-tocopherols by HPLC-DAD/UV-Vis in baru almond (Dipteryx alata Vog.) in natura and submitted to drying processes
