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STUDY OF SENSORY CHARACTERIZATION AND GASTRONOMICAL FEASIBILITY OF MADIOCA PASTE FOR SALTY PIE COVERING IN CURRENT CONFECTIONERY
Vol 14, 2021 -144786 -
A STUDY OF THE USE OF CLAY BOWLS AND STAINLESS STEEL OVENS IN THE PRODUCTION OF COPIOBA FLOUR IN RECÔNCAVO BAIANO
Vol 14, 2021 -144626 -
A CHARACTERIZATION STUDY OF CURRENT AND POSSIBLE USES OF TAPIOCA FLOUR IN CURRENT BRAZILIAN GASTRONOMY
Vol 14, 2021 -144686 -
AN ANALYSIS OF THE CONTRIBUTIONS OF THE GEOGRAPHICAL INDICATION OF CACAU CABRUCA SUL BAHIA TO PROMOTE ENVIRONMENTAL SUSTAINABILITY AND REGIONAL DEVELOPMENT
Vol 14, 2021 -144811
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SLACAN 2025
FARINHA DE COPIOBA, PATRIMÔNIO E PROCESSOS PRODUTIVOS: COMPARANDO O USO DE FORNOS COM ALGUIDARES DE BARRO E COM BACIA DE INOX
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SLACAN 2025
INOVAÇÃO E ALIMENTOS TRADICIONAIS: UM ESTUDO DE CASO DA FARINHA DE COPIOBA DO RECÔNCAVO BAIANO
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SLACAN 2025
Inovação e Valorização da Farinha de Copioba: Desenvolvimento de Produtos
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SLACA 2019
CASE STUDY OF SALVADOR GOURMET INFORMAL SECTOR: THE ACTORS, CHARACTERIZATION, AND EXHIBITION OF PRODUCTS
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SLACA 2019
A centesimal and sensory characterization study of the cocoa and chocolate mousse of the Amorim family
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