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1... Caracterização da macaúba (casca, polpa e amêndoa) e análise sensorial através da Educação do...by Samuel ZanattaSubjects: “... Slow Food ...”
Published 2015
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2by Ana Carolina Almeida Miguel, Silvana Albertini, Gabriela Fernandes Begiato, João Ricardo Pecini Stein Dias, Marta Helena Fillet SpotoSubjects: “...análise sensorial...”
Published 2008-09-01
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3by Camila Abrahão, Ana Carolina Almeida Miguel, João Ricardo Pecini Stein Dias, Marta Helena Fillet Spoto, Paula Porrelli Moreira da Silva“...Food Science and Technology...”
Published 2009-12-01
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4by Ana Carolina Almeida Miguel, Marta Helena Fillet Spoto, Camila Abrahão, Paula Porrelli Moreira da Silva“... and the demand for healthy food have made consumers more conscious. A study was carried out to evaluate...”
Published 2007-04-01
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5by Giovanna Fachini Dellaqua“... of business, quite significant in Brazil and with huge potential for growth. The development of plant products...”
Published 2016
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