IUFoST
EFFECT OF FLOUR FROM THE BARK OF YELLOW PASSION FRUIT (Passiflora edulis F. flavicarpa Degener) IN PHYSICAL-CHEMICAL AND SENSORY CHACTERISTICS OF CHEESE BREAD.
IUFoST
CHEMICAL CHARACTERIZATION OF THE BALSAM: Sedum dendroideum Moc et Sessé ex DC, Crassulaceae
IUFoST
PHYSICAL DEVELOPMENT AND EVALUATION OFSENSORY-CHEMICAL AND FERMENTED ALCOHOLIC JAMBOLAN (Syzygium cumini L.)
IUFoST
DETERMINATION OF PHENOLIC COMPOUNDS AND ACTIVITY OF PEROXIDASE (POD) AND POLYPHENOLOXIDASE ENZYMES (PPO) OF THE FRUITS OF CALABURA (Muntingia calabura L.)
IUFoST
DETERMINATION OF ANTIOXIDANT CAPACITY AND SENSORY EVALUATION IN FERMENTATED OF JABUTICABA (Myrciaria cauliflora Berg)
