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Brasil
Food Science and Technology (0101-2061)
Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Received Citations (4)

publishing year previous first author document title
2012 Revista chilena de nutrición Mileib Vasconcelos, Christiane Low-calorie yogurt added with yacon flour: development and physicochemical evaluation
2016 Food Science and Technology (Campinas) LIMA, Juliana Gobbi de Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
2016 Engenharia Agrícola Bischoff, Tábata Z. TECHNOLOGICAL QUALITY OF SOYBEAN OIL OBTAINED FROM STORED GRAIN UNDER CONTROLLED ENVIRONMENTAL CONDITIONS
2017 Engenharia Agrícola Almeida, Ana J. B. de CHEMICAL CHANGES IN BEAN GRAINS DURING STORAGE IN CONTROLLED CONDITIONS
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