Publications in other proceedings
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SENSELATAM 2020
CONSUMER PERCEPTIONS ON SEQUILHO BISCUITS FORMULATED WITH JABOTICABA PEEL FLOUR USING THE CHECK-ALL-THAT-APPLY (CATA) METHODOLOGY
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SENSELATAM 2020
RELAÇÃO ENTRE OS PARAMETROS INSTRUMENTAIS E SENSORIAIS DE PÃES SEM GLÚTEN DURANTE O ARMAZENAMENTO: UM ESTUDO DE CASO COM GRÃO-DE-BICO E PSYLLIUM
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SENSELATAM 2020
PÃES SEM GLÚTEN A BASE DE FARINHA DE FEIJÃO: AVALIAÇÃO DA ACEITABILIDADE E DO PERFIL EMOCIONAL DOS CONSUMIDORES
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SENSELATAM 2020
PROPOSAL OF TWO FACIAL SCALES USING EMOJIS AS TOOLS TO UNDERSTAND THE RELATED EMOTIONS IN RESEARCHES WITH BRAZILIANS CONSUMERS
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SLACA 2019
INFLUENCE OF PSEUDOCEREALS ON GLUTEN-FREE BREAD QUALITY: A STUDY ON THE RELATION BETWEEN DOUGH MIXOLAB PARAMETERS, BREAD PHYSICAL PROPERTIES AND ACCEPTABILITY.
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