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PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 60, doi. 10.34302/crpjfst/2019.11.2.5
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- Article
Physico-chemical properties and milling behavior of modern triticale genotypes.
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 10, p. 752, doi. 10.9755/ejfa.2019.v31.i10.2015
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- Article
Influência do teor de glúten na qualidade de biscoitos elaborados com farinha de triticale.
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- Segurança Alimentar e Nutricional, 2020, v. 27, n. 1, p. 1, doi. 10.20396/san.v27i0.8657038
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- Article
Características físicas e sensoriais de Salame Tipo Italiano com adição de própolis.
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- Revista de Ciencias Agroveterinarias, 2019, v. 18, n. 2, p. 212, doi. 10.5965/223811711812019212
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- Article
Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 8, p. 4397, doi. 10.1111/ijfs.16545
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- Article
Orange-flavored soft drink with the addition of isolated whey protein.
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- Acta Scientiarum: Technology, 2015, v. 37, n. 3, p. 425, doi. 10.4025/actascitechnol.v37i3.25988
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- Article
Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation.
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- Food & Bioprocess Technology, 2021, v. 14, n. 8, p. 1587, doi. 10.1007/s11947-021-02659-2
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- Article