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STUDY OF THE EFFECT OF ADDITION OF BABASSU MESOCARP FLOUR IN YOGURT PRODUCTION: PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION
vol. 4, 2019 -115122 -
SENSO EXCEL: A TOOL IN EXCEL-VBA FOR SENSORY FOOD ANALYSIS
vol. 4, 2019 -116880 -
MODELLING THERMAL INACTIVATION OF Salmonella Typhimurium IN RICE MILK
vol. 4, 2019 -115328
Publications in other proceedings
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SLACAN 2025
EXCEL DRYFITLAB: UMA FERRAMENTA EM EXCEL-VBA PARA A ESTIMAÇÃO DE PARÂMETROS CINÉTICOS EM PROCESSOS DE SECAGEM EM CAMADA FINA
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CBCTA 2020
Combined effect of essential oils and vacuum packaging on the growth of Salmonella Typhimurium during the shelf-life of fish burger under moderate abuse temperature storage
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