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Lannes, Suzana Caetano da Silva

  
 
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Results: Displaying 10 of 27 on page 2 of 3
Name
Title
Area
Document
Colleges
Year
Development and rheological characterization of chocolate fondue special formula...
Mesocarp of pequi (Caryocar villosum alb. pers.): incorporation in bitter chocolate...
Rheological study of ice cream formulations produced with different food stabili...
Rheological and microscopic evaluation of marshmallow foams
Rheological and fisical quimichal evaluation of chocolate filled with a fruit mix...
Rheological Properties of French bread dough added of dietary fiber and product sensorial...
Development of filling formulations for special purpose bonbons with functional ...
Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on...
Results: Displaying 10 of 27 on page 2 of 3
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