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Brasil
Food Science and Technology (0101-2061)
Perfil de ácidos graxos trans de óleo e gordura hidrogenada de soja no processo de fritura

Received Citations (5)

publishing year previous first author document title
2009 Food Science and Technology (Campinas) Aued-Pimentel, Sabria Trans fatty acids in refined polyunsaturated vegetable oils commercialized in the city of São Paulo, Brazil
2013 Food Science and Technology (Campinas) Soares, Denise Josino Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing
2011 Food Science and Technology (Campinas) Tanamati, Ailey Aparecida Coelho Composição centesimal e quantificação de ácidos graxos em steak empanado de frango
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
2015 Food Science and Technology VASCONCELOS, Natalia Carvalho Montenegro de Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
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