COMPARISON OF NATURAL AND INDUSTRIALIZED GRAPE JUICE ANTIOXIDANT CAPACITY
Caracterização química e físico-química de alimentos (FQ)
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69855
Publicações em outros proceedings
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simbbtec
(1®6)-β-D-glucana Produzida por Lasiodiplodia theobromae: Uma Revisão Utilizando a Metodologia Metotodi Ordinatio
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bcnp
CONSTITUINTES OF THE WHOLE BUNCH OF BRS VIOLETA GRAPE AND ITS ANTIOXIDANT POTENTIAL
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IUFoST
DEVELOPMENT AND SENSORIAL ANALYSIS OF COOKIES MADE WITH QUINOA FLOUR (CHENOPODIUM QUINOA WILLD.), OKARA FLOUR AND DRIED BLACKBERRY (MORUS NIGRA)
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IUFoST
PHYSICAL-CHEMICAL CHARACTERIZATION OF THE GREEN MULBERRY GROWN IN SOUTHWESTERN PARANÁ
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IUFoST
Elaboration and characterization of yoghurt added to blackberry Jam (Morusnigra L.) and bee pollen
