SLACAN 2025

CARACTERÍSTICAS MICROSCÓPICAS DE QUEIJO MINAS ARTESANAL DA REGIÃO DE ENTRE SERRAS DA PIEDADE AO CARAÇA, MG

SLACAN 2025

ELABORAÇÃO E AVALIAÇÃO DOS PARÂMETROS DE QUALIDADE DE SOBREMESA LÁCTEA ELABORADA COM FÉCULA DE ARARUTA “MARANTA ARUNDINACEA L.”

SLACA 2021

APPLICATION OF WORD ASSOCIATION TECHNIQUE TO EXPLORE CONSUMERS PERCEPTIONS ABOUT VEGAN MAYONNAISE WITH MICROALGAE

SENSELATAM 2020

INFLUENCE OF THE CLAIMS "WHOLE-WHEAT," "SOURCE OF FIBER" AND "RICH IN FIBER" ON BRAZILIAN CONSUMER'S PERCEPTION OF SANDWICH BREAD: A STUDY USING A CATA QUESTIONNAIRE WITH IMAGES

SENSELATAM 2020

CONSUMER PERCEPTIONS ON SEQUILHO BISCUITS FORMULATED WITH JABOTICABA PEEL FLOUR USING THE CHECK-ALL-THAT-APPLY (CATA) METHODOLOGY