SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Equivalência de dulçor e poder edulcorante de edulcorantes em função da temperatura de consumo em bebidas preparadas com chá-mate em pó solúvel

Received Citations (5)

publishing year previous first author document title
2009 Food Science and Technology (Campinas) Fernandes, Aline Gurgel Sensory evaluation of guava drinks sweetened with different sweetening agents
2008 Food Science and Technology (Campinas) Osawa, Cibele Cristina Sensory profile evaluation of light peach tea
2007 Food Science and Technology Richter, Marissol Chocolate confectionery for special purposes: chemical and sensorial evaluation
2007 Revista Brasileira de Ciências Farmacêuticas Richter, Marissol Ingredients used in chocolate industry
2020 Food Science and Technology NALESSO-LEÃO, Cândyce Camile Fortuna Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
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