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A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1390, doi. 10.3390/foods13091390
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- Article
nLCA in bakery food products: state of the art and urgent needs.
- Published in:
- Frontiers in Sustainable Food Systems, 2024, p. 1, doi. 10.3389/fsufs.2024.1253865
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- Article
Cellobiose hydrolysis by trichosporon pullulans cells immobilized in calcium alginate.
- Published in:
- Biotechnology & Bioengineering, 1988, v. 32, n. 3, p. 391, doi. 10.1002/bit.260320320
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- Article