Also published on: SLACA 2019
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SLACAN 2023
FREE DRAWING AND FREE LISTING: NEW SENSORY METHODOLOGIES TO EVALUATE THE CONSUMPTION PROFILE OF DAIRY PRODUCTS BY ADOLESCENTS
SLACAN 2023
DOES HIGH-INTENSITY ULTRASOUND INFLUENCE THE PROBIOTIC FERMENTATION AND FUNCTIONAL PROPERTIES OF BARU ALMOND BEVERAGES?
ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: BIOACTIVE COMPOUNDS, MICROBIAL REDUCTION, AND CONSUMER ACCEPTANCE.
ICBC 2022
THERMOSONICATION EXTENDS THE MICROBIAL SHELF LIFE AND CONSERVES THE BIOACTIVE COMPOUNDS AND VOLATILE PROFILING OF JAMUN FRUIT DAIRY DESSERT
ICBC 2022
THERMOSONICATION IN JAMUN FRUIT DAIRY DESSERT: ENGINEERING FACTORS AND PHYSICAL PARAMETERS
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