Publications in other proceedings
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SLACAN 2025
Impact of using different acidulants on the texture profile of pineapple jellies
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SLACAN 2025
RHEOLOGICAL BEHAVIOR OF PINEAPPLE JAM FORMULATED WITH DIFFERENT ACIDULANTS
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SLACA 2019
INFLUENCE OF DRYING TEMPERATURE ON INSTRUMENTAL COLOR OF FISH PROTEIN CONCENTRATE
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SLACA 2019
AVALIAÇÃO SENSORIAL DE CONCENTRADO PROTEICO DE PESCADO ELABORADO COM APARAS DA FILETAGEM DE PEIXE NATIVO
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