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A STUDY OF THE USE OF CLAY BOWLS AND STAINLESS STEEL OVENS IN THE PRODUCTION OF COPIOBA FLOUR IN RECÔNCAVO BAIANO
Vol 14, 2021 -144626 -
A CHARACTERIZATION STUDY OF CURRENT AND POSSIBLE USES OF TAPIOCA FLOUR IN CURRENT BRAZILIAN GASTRONOMY
Vol 14, 2021 -144686 -
STUDY OF SENSORY CHARACTERIZATION AND GASTRONOMICAL FEASIBILITY OF MADIOCA PASTE FOR SALTY PIE COVERING IN CURRENT CONFECTIONERY
Vol 14, 2021 -144786 -
AN ANALYSIS OF THE CONTRIBUTIONS OF THE GEOGRAPHICAL INDICATION OF CACAU CABRUCA SUL BAHIA TO PROMOTE ENVIRONMENTAL SUSTAINABILITY AND REGIONAL DEVELOPMENT
Vol 14, 2021 -144811
Publicações em outros proceedings
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SLACA 2019
CASE STUDY OF SALVADOR GOURMET INFORMAL SECTOR: THE ACTORS, CHARACTERIZATION, AND EXHIBITION OF PRODUCTS
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SLACA 2019
A centesimal and sensory characterization study of the cocoa and chocolate mousse of the Amorim family
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SLACA 2019
CENTESIMAL COMPOSITION AND SENSORY CHARACTERIZATION OF CACAU RAVIOLI WITH SWINE COAST FILLING IN CHOCOLATE SAUCE 55%
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
