Peroxidase (POD) e polifenoloxidase (PPO) em polpa de goiaba (Psidium guajava R.) Peroxidase (POD) and polyphenoloxidase (PPO) in guava (Psidium guajava R.) pulp

by Caroline Lima Zanatta, Marta Fernanda Zotarelli, Edmar Clemente
Published 2006-09-01

Estudo do efeito da adição de soro de queijo na qualidade sensorial do doce de leite pastoso Study on the effect of the addition of whey in the sensorial quality of creamy dulce de...

by Grasiele Scaramal Madrona, Marta Fernanda Zotarelli, Rosangela Bergamasco, Ivanise Guilherme Branco
Published 2009-12-01