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Temporal dominance of sensations of chocolate bars with different cocoa contents: Multivariate approaches to assess TDS profiles
Online Contents | 2015|Contributors: Pinheiro, Ana Carla Marques -
Microbiological diversity associated with the spontaneous wet method of coffee fermentation
Online Contents | 2015|Contributors: Pinheiro, Ana Carla Marques -
Optimization of Low Sodium Salts Mix for Shoestring Potatoes
Online Contents | 2015|Contributors: Pinheiro, Ana Carla Marques -
Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics
Springer Verlag | 2014| -
Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics
Online Contents | 2014| -
Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil
Online Contents | 2014|Contributors: Pinheiro, Ana Carla Marques -
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
Online Contents | 2014|Contributors: Pinheiro, Ana Carla Marques
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