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2by Luciana Marino e BiscaroSubjects: “... Sensory analysis of foods ...”
Published 2009
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3by Patricia Cristina Corazza MartinezSubjects: “... Sensorial analysis of food ...”
Published 2011
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4by Regina Célia Rodrigues de Miranda MilagresSubjects: “... Food composition ...”
Published 2014
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5by Tatiana Giselle Guimarães-LopesSubjects: “... consevation of foods for the cold ...”
Published 2006
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6by Andréa Cristina Penati Ferreira, Solange Guidolin Canniatti Brazaca, Valter Arthur“...Food Science and Technology...”
Published 2006-03-01
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7by Taís Carolina Franqueira de ToledoSubjects: “... food biochemistry ...”
Published 2006
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8by Evelise BolianiSubjects: “... Rice physico-chemical properties ...”
Published 2012
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9by Taís Carolina Franqueira de Toledo“... includes chemical analysis of lipid profile, isoflavones, total, free and protein-bound polyphenols...”
Published 2010
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10by Neila Camargo de Moura“.... === Food industries offer to consumer several types of breads options which vary from whole wheat to enrich...”
Published 2008
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