Publicações em outros proceedings
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IUFoST
OPTIMIZATION OF FUNCTIONAL YOGURT PREPARATION PROCESS
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IUFoST
EVALUATION OF PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF CAMEMBERT CHEESE PRODUCED WITH DIFFERENT SPORES CONCENTRATIONS
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IUFoST
SYMBIOTIC RICOTTA DEVELOPMENT BY EXPERIMENTAL APPROACH
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IUFoST
Potassium removal in plants subjected to cooking for CRD (chronic renal disease) individuals
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cobeq-2014
EMULSION PROCESS OPTIMIZATION OF BRAZIL NUT OIL WITH CHEESE WHEY FOR ENCAPSULATION