CASCA DE ROMÃ (Punica Granatum L.) COMO FONTE ANTIOXIDANTE PARA ENRIQUECIMENTO DE SUCO DE LARANJA
Ciência e Tecnologia de Alimentos (CT)
vol. 1, 2013 -
8688
Publicações em outros proceedings
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IUFoST
REDUCTION OF FAT ABSORPTION MASS OF FRIED PASTEL BY THE ADDITION OF METHYLCELLULOSE
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IUFoST
TOTAL AND PARTIAL SUBSTITUTION OF WATER BY MILK SERUM IN PRODUCTION OF FRENCH BREAD
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IUFoST
CARACTERIZATION OF THE MASHING CURVE FOR RYE-BASED BEER
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IUFoST
EVALUATION OF SENSORY SHELF LIFE OF BEER UNDER DIFFERENT
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IUFoST
CHARACTERIZATION OF COOKIES ADDED WITH GOLDEN FLAXSEED
