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Tadini, Carmen Cecília

  
 
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Determination of thermophysical properties during french bread baking process
Effect of freezing on the microstructure of frozen bread dough
Rheological and enthalpy performance of pan bread dough with maize resistant starch...
Fresh single-strength orange juice minimal heat treatment: storage viability in aluminium...
Physicochemical, rheological, thermal, and bread making properties of flour obtained...
Development of active and biodegradable packaging based on cassava starch and natural...
Continuous processing of mango purée (Mangifera indica Linn.), variety Palmer
Batch processing of mango puree, Haden variety: study of the viability of ready-to-serve...
Inactivation kinetics of pectin methylesterase in minimally processed orange jui...
Thermoplastic starch with potential pH change indicator for food packaging
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