Detalhe da pesquisa
1.
Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella.
Food Res Int
; 152: 110890, 2022 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-35181071
2.
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.
Food Res Int
; 108: 18-26, 2018 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-29735047
3.
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
Food Chem
; 255: 58-66, 2018 Jul 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-29571498
4.
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Food Res Int
; 107: 137-147, 2018 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-29580471