SLACAN 2023

SENSORY OVERVIEW REGARDING THE PREFERENCE ORDERING OF CAKE MIX SAMPLES DEVELOPED WITH ORA-PRO-NOBIS FLOUR (Pereskia aculeata)

SLACAN 2023

Explorando o potencial sustentável do leitelho na produção de bebida láctea fermentada “tipo iogurte grego”: propriedades reológicas

SLACAN 2023

KINETIC STABILITY OF NANOEMULSIONS OF BABASSU OIL (Orbignya Phalerata Mart) IN WATER: EFFECT OF OIL AND GUAR GUM CONCENTRATION

SLACAN 2023

RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF PLAIN YOGURT

SLACAN 2023

Consumer perception and acceptability of alternative plant-based winter beverages