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CREME DE LEITE ACIDIFICADO POTENCIALMENTE SIMBIÓTICO
vol. 4, 2019 -112981 -
CASSAVA STARCH MODIFIED BY OXIDATION: PHYSICAL AND CHEMICAL PROPERTIES AND TEXTURE PROFILE OF THE GELS
vol. 4, 2019 -112356 -
PREBIOTIC ICE CREAM BASED ON HYDROSOLUBLE EXTRACT OF RICE BYPRODUCT: IS THERE AN IMPACT OF THE TYPE OF PREBIOTIC COMPONENT?
vol. 4, 2019 -115712
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SENSELATAM 2020
POTENTIALLY SYNBIOTIC GRAPE JUICE: EFFECT OF PROBIOTIC AND PREBIOTIC COMPONENTS ON THE SENSORY ACCEPTANCE
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SENSELATAM 2020
ICE CREAM PREPARED WITH WATER-SOLUBLE EXTRACT OF RICE BYPRODUCT AND WITH PASSION FRUIT FLAVOR: PERCEPTIONS AND ATTITUDES OF VEGAN AND NON-VEGAN CONSUMERS USING LIKERT SCALE
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SENSELATAM 2020
ICE CREAM PREPARED WITH WATER-SOLUBLE EXTRACT OF RICE BYPRODUCT AND WITH PASSION FRUIT FLAVOR: PERCEPTION OF VEGAN AND NON-VEGAN CONSUMERS USING PREFERRED ATTRIBUTE ELICITATION METHODOLOGY
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SENSELATAM 2020
ICE CREAM PREPARED WITH WATER-SOLUBLE EXTRACT OF RICE BY-PRODUCT AND WITH PASSION FRUIT FLAVOR: ACCEPTANCE BY VEGAN AND NON-VEGAN CONSUMERS
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