Also published on: SLACA 2021
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SLACAN 2025
DETERMINAÇÃO DE FLAVONÓIS EM LEITE VEGETAL DE AMÊNDOAS DE BARU
SLACAN 2025
AVALIAÇÃO DO TEOR DE FLAVONÓIS EM EXTRATO HIDROSSOLÚVEL DE COCO BABAÇU (Attalea speciosa) SUBMETIDO A PROCESSAMENTO TÉRMICO E NÃO TÉRMICO DE CONSERVAÇÃO DE ALIMENTOS
SLACAN 2025
AVALIAÇÃO DO IMPACTO DA REDUÇÃO DE ESTABILIZANTE EM SORVETE DE JABUTICABA COM CASCA DE JABUTICABA HOMOGENEIZADO POR ALTA PRESSÃO
SLACAN 2025
TECHNOLOGICAL AND FUNCTIONAL ATRIBUTES OF STRAWBERRY ICE CREAM WITH INCORPORATION OF JABUTICABA PEEL FLOUR
SLACAN 2023
BRAZILIAN CONSUMERS' UNDERSTANDING OF FOOD PROCESSING LEVEL: HOW THE HEALTHY, INDUSTRIALIZED, AND ULTRA-PROCESSED FOODS ARE PERCEIVED?
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