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Food Science and Technology (0101-2061)
Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation

Received Citations (3)

publishing year previous first author document title
2021 Food Science and Technology LIMA, Janice Ribeiro Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
2010 Matéria (Rio de Janeiro) Inamura, Patrícia Y. Effect of electron beam irradiation on mechanical properties of gelatin/Brazil nut shell fiber composites
2013 Food Science and Technology (Campinas) Terhaag, Marcela Moreira Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
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