Found: 8
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Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation.
- Published in:
- Food Technology & Biotechnology, 2017, v. 55, n. 2, p. 218, doi. 10.17113/ftb.55.02.17.4378
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- Article
RHEOLOGICAL CHARACTERIZATION OF COFFEEFLAVORED YOGURT WITH DIFFERENT TYPES OF THICKENER.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 4, p. 521
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- Article
Direct determination of amino acids in brewery worts produced by different processes by capillary zone electrophoresis.
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- Electrophoresis, 2018, v. 39, n. 13, p. 1613, doi. 10.1002/elps.201700327
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- Article
Characterization and determination of brewer's solid wastes composition.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 400, doi. 10.1002/jib.229
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- Article
Connecting Public Policies for Family Farmers and Women's Empowerment: The Case of the Brazilian Semi-Arid.
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- Sustainability (2071-1050), 2020, v. 12, n. 15, p. 5961, doi. 10.3390/su12155961
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- Article
Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040065
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- Article
A Comparative Study of Dry and Wet Milling of Barley Malt and Its Influence on Granulometry and Wort Composition.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030051
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- Article
SUS-30 years: right and access in a day in the life of Primary Health Care.
- Published in:
- Revista Brasileira de Enfermagem, 2021, v. 74, n. 2, p. 1, doi. 10.1590/0034-7167-2020-0656
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- Article