Also published on: SLACAN 2025
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SLACAN 2025
AVALIAÇÃO DA INFLUÊNCIA DA ADIÇÃO DE EXTRATO DE ABELMOSCHUS ESCULENTUS L. NO PERFIL DE TEXTURA DE IOGURTE
SLACAN 2025
ISOLATION OF LACTIC ACID BACTERIA FROM COALHO CHEESE PRODUCED WITH RAW GOAT'S MILK AND EVALUATION OF LACTIC ACID PRODUCTION
SLACAN 2025
SOBREVIVÊNCIA DE CULTURA NATIVA DE Lacticaseibacillus paracasei EM BEBIDA VEGETAL SOB CONDIÇÕES GASTROINTESTINAIS SIMULADAS IN VITRO
SLACAN 2025
ESTRATÉGIA ANALÍTICA “VERDE” DE BAIXO CUSTO BASEADA EM ESPECTROSCOPIA DO INFRAVERMELHO PRÓXIMO (NIRS) PARA DETERMINAÇÃO DA COMPOSIÇÃO QUÍMICA DE LEITE CAPRINO
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