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CARACTERIZAÇÃO E ACEITAÇÃO SENSORIAL DE CHOCOLATES COM DIFERENTES TEORES DE CACAU
Vol.1, 2023 -168897
Publications in other proceedings
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SLACAN 2025
Viabilidade sensorial da substituição do óleo de soja pelo azeite de avocado no preparo de arroz branco
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SLACAN 2025
Resfriamento de arroz cozido impacta positivamente em seu valor calórico
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SLACA 2021
CHARACTERIZATION OF FILLINGS BASED ON MACAUBA OIL FOR COCONUT COOKIES
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CBCTA 2020
BLEND SWEETENER OPTIMIZATION USING PREBIOTIC AND NATURAL SWEETENER TO REPLACE SUCROSE BY NAPPING METHODOLOGY
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SLACA 2019
PREBIOTIC POTENTIAL OF PULP AND KERNEL CAKE FROM MACAÚBA (Acromia aculeata) E JERIVÁ (Syagrusromanzoffiana)
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