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ASSESSING THE EFFECTS OF THE CONCHING PARAMETERS ON THE FLOW BEHAVIOR OF MILK CHOCOLATES
Vol.2, 2025 -333342 -
PROFILE AND CONSUMPTION HABITS OF INTENSE AND PREMIUM CHOCOLATE IN BRAZIL
Vol.2, 2025 -333109
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ICBC 2024
Influence of aqueous extract of pitaya pulp (Hylocereus polyrhizus) in gummy candies with different concentrations of gellan gum
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ICBC 2024
COMPARISON OF ENCAPSULATED AND NON-ENCAPSULATED PLANT SPECIES IN REQUEIJÃO: ANTIOXIDANT, ANTIMICROBIAL, AND SENSORY EFFECTS
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ICBC 2024
DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL ICE CREAM WITH MICROENCAPSULATED BRAZIL NUT-OIL
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SLACAN 2023
MICROBIOLOGICAL EVALUATION OF DARK CHOCOLATES MADE WITH PLANTS EXTRACTS
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SLACAN 2023
SENSORY CHARACTERISTICS AND ACCEPTANCE OF BEERS DURING THREE MONTHS OF STORAGE
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