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Sensory and technological evaluation of margarines with reduced saturated fatty acid contents using oleogel technology
British Library Online Contents | 2018| -
High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis
Online Contents | 2015|Contributors: Bolini, Helena M. A -
The Influence of the Rebaudioside A Content of Stevia on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis
Online Contents | 2016|Contributors: Bolini, Helena M. A -
The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis
Online Contents | 2016|Contributors: Bolini, Helena M. A -
Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness, time‐intensity analysis and acceptance test
Online Contents | 2013|Contributors: Bolini, Helena M. A. -
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Online Contents | 2011|Contributors: BOLINI, HELENA M A -
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
Online Contents | 2016|Contributors: Bolini, Helena M A
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