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CENTESIMAL COMPOSITION AND SENSORY CHARACTERIZATION OF CACAU RAVIOLI WITH SWINE COAST FILLING IN CHOCOLATE SAUCE 55%
vol. 4, 2019 -117210 -
A centesimal and sensory characterization study of the cocoa and chocolate mousse of the Amorim family
vol. 4, 2019 -117201 -
CASE STUDY OF SALVADOR GOURMET INFORMAL SECTOR: THE ACTORS, CHARACTERIZATION, AND EXHIBITION OF PRODUCTS
vol. 4, 2019 -117061
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SLACAN 2025
FARINHA DE COPIOBA, PATRIMÔNIO E PROCESSOS PRODUTIVOS: COMPARANDO O USO DE FORNOS COM ALGUIDARES DE BARRO E COM BACIA DE INOX
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SLACAN 2025
INOVAÇÃO E ALIMENTOS TRADICIONAIS: UM ESTUDO DE CASO DA FARINHA DE COPIOBA DO RECÔNCAVO BAIANO
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SLACAN 2025
Inovação e Valorização da Farinha de Copioba: Desenvolvimento de Produtos
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SLACA 2021
AN ANALYSIS OF THE CONTRIBUTIONS OF THE GEOGRAPHICAL INDICATION OF CACAU CABRUCA SUL BAHIA TO PROMOTE ENVIRONMENTAL SUSTAINABILITY AND REGIONAL DEVELOPMENT
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SLACA 2021
STUDY OF SENSORY CHARACTERIZATION AND GASTRONOMICAL FEASIBILITY OF MADIOCA PASTE FOR SALTY PIE COVERING IN CURRENT CONFECTIONERY
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