Also published on: SLACAN 2025
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MACERATION AS A KEY FACTOR INFLUENCING THE QUALITY AND ACCEPTANCE OF JABUTICABA WINES
SLACAN 2025
CARACTERIZAÇÃO DE SORVETE DE COCO E TAPIOCA POTENCIALMENTE PROBIÓTICO
SLACAN 2025
AVALIAÇÃO DO IMPACTO DA ADIÇÃO DE FARINHA DA CASCA DE JABUTICABA EM BARRAS DE CEREAIS: CARACTERIZAÇÃO FÍSICO-QUÍMICA, BIOATIVA, MICROBIOLÓGICA E SENSORIAL
SLACAN 2025
Avaliação sensorial de azeites de oliva brasileiros por painel treinado
ICBC 2022
APPLICATION OF POWDERED JUÇARA PULP AS A NATURAL COLORANT IN ICE CREAM AND ITS SENSORY AND FUNCTIONAL POTENTIAL EVALUATION
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