Also published on: SLACA 2019
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ENHANCING THE FUNCTIONAL AND NUTRITIONAL ASPECTS OF A JABUTICABA (Plinia cauliflora) JUICE BY PROBIOTIC LACTIC ACID FERMENTATION
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ADVANTAGES OF USING OHMIC HEATING IN DULCE DE LECHE MANUFACTURING
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Processamento de leite flavorizado paraprobiótico com alto teor proteico por Aquecimento Ôhmico
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Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity
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Microbial viability, antagonistic activity against four foodborne pathogens of sheep milk Kefir: Impact of addition of different sugars
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