SLACAN 2025
INTELIGÊNCIA ARTIFICIAL NA AVALIAÇÃO DA INFLUÊNCIA DAS EMOÇÕES NA ACEITAÇÃO DE CERVEJA EM AMBIENTES VIRTUAIS IMERSIVOS
SLACAN 2025
ESCALA HEDÔNICA EMOCOFFEE NA AVALIAÇÃO DA ACEITAÇÃO DE CAFÉ
SLACAN 2025
DESENVOLVIMENTO DE PÃO ENRIQUECIDO COM FARINHA DE TAIOBA (Xantossoma sagittifolium(L.) Schott): CARACTERIZAÇÃO FÍSICO-QUÍMICA
SLACAN 2023
DEVELOPMENT OF FORMULATION FOR AN INDUSTRIAL RED VELVET CAKE: AN ALTERNATIVE TO BUTTERMILK AND THE ADJUSTMENT OF PROCESS PARAMETERS BASED ON THE CREAMING METHOD
SLACAN 2023
EVALUATION OF THE RHEOLOGICAL BEHAVIOR OF DESSERTS BASED ON WHITE LUPINE PROTEIN CONCENTRATE
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