SENSORY EVALUATION OF GLUTEN-FREE FUSILLI PASTA CONTAINING RICE FLOUR AND BIOFORTIFIED SWEET POTATO FLOUR
Ciências sensoriais e perfil do consumidor (CS)
-
66736
Publicações em outros proceedings
-
pibic-2016
Muffin made with wholemeal pumpkin flour: technological and sensory quality
-
IUFoST
SUBSIDIES FOR IMPLEMENTATION OF A HAZARD ANALYSIS AND CRITICAL CONTROL POINTS – HACCP – SYSTEM FOR THE PRODUCTION OF ACAI BERRY CREAM (“ACAI IN A BOWL”)
-
slaca-2015
CONSUMER ACCEPTANCE OF NATIONAL COMMERCIAL CONDENSED MILK
