publishing year | previous | first author | document title |
---|---|---|---|
2013 | Food Science and Technology (Campinas) | Dutra, Mariana Borges de Lima | Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners |
2008 | Food Science and Technology (Campinas) | Calderelli, Valéria Alcântara Santos | Substitution of hydrogenated fat by soy oil in the elaboration of flaxseed bread and evaluation of sensory acceptance |
2013 | Food Science and Technology (Campinas) | Terhaag, Marcela Moreira | Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics |
2010 | Food Science and Technology (Campinas) | Mareti, Mirian Cristina | Physical and sensorial characteristics of cookies containing deffated soy flour and oat bran |
2007 | Revista Brasileira de Ciências Farmacêuticas | Richter, Marissol | Ingredients used in chocolate industry |