Also published on: SLACA 2019
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Publication: SIMULATING THE FRACTIONATION OF PEQUI OIL THROUGH THE SOLID-LIQUID THERMODYNAMIC EQUILIBRIUM THEORY
Acho que é óbvio, mas não pare no resumo, Tente a publicação do trabalho completo. Parabéns!
Perfil sensorial
Publication: BLENDS OF AMAZONIAN FATS AND SOYBEAN OIL: MELTING PROFILE AND OPPORTUNITIES
Olá Vítor, muito interessante sua pesquisa, parabéns!
Qual seria o perfil sensorial dessas blends? Elas possuem cheiro e sabor mais neutros? Para que possam ser incorporadas nos alimentos?
Obrigada
ótimo trabalho
Publication: SIMULATING THE FRACTIONATION OF PEQUI OIL THROUGH THE SOLID-LIQUID THERMODYNAMIC EQUILIBRIUM THEORY
Gostei do seu trabalho!!
Escolher mais frutos
Publication: SIMULATING THE FRACTIONATION OF PEQUI OIL THROUGH THE SOLID-LIQUID THERMODYNAMIC EQUILIBRIUM THEORY
Escolher mais frutos para trabalhar. Parabéns!
Elogio
Publication: SIMULATING THE FRACTIONATION OF PEQUI OIL THROUGH THE SOLID-LIQUID THERMODYNAMIC EQUILIBRIUM THEORY
Ótimo trabalho! Parabéns pela apresentação!
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