ACEITABILIDADE DE BEBIDAS À BASE DE EXTRATO DE SOJA
Ciência e Tecnologia de Alimentos (CT)
vol. 1, 2013 -
13511
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SENSORIAL ACCEPTANCE OF EXTRUDED CEREAL WITH GRAPE HUSKS
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DEVELOPMENT OF CHOCOLATE CAKES WITH ADDED AMARANTH AND QUINOA FLOUR
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PHYSICO-CHEMICAL PEEL NECTARINES 'NATIONAL' IN NATURA
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POLYPHENOLOXIDASE ACTIVITY IN COCONUT WATER FROM FRUITS HARVESTED AT DIFFERENT STAGES OF DEVELOPMENT
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EXTRACTION AND CHEMICAL CHARACTERIZATION OF STARCH PULP PEACH
