Also published on: SLACAN 2023
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PRODUCTION AND EVALUATION OF GREEN TEA KOMBUCHA: INFLUENCE OF PROCESS VARIABLES ON PHYSICAL-CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY
SLACAN 2023
MADEIRAS BRASILEIRAS USADAS NA MATURAÇÃO DE CERVEJAS LAGER
ENAG 2019
ESTUDO DA SECAGEM DO INHAME (Dioscorea sp.)
ENAG 2019
PROCESSAMENTO DE ANÁLISE SENSORIAL DE CERVEJA ARTESANAL DO TIPO “BLOND ALE” COM ADIÇÃO DE JILÓ (Solanum gilo), CANELA (Cinnamomum verum) E SEMENTES DE COENTRO (Coriandrum sativum)
IV ENAG
APLICAÇÃO DE FERRAMENTAS DE GESTÃO PARA MELHORIA DE UM LABORATÓRIO DE PRODUTOS CÁRNEOS
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