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Lannes, Suzana Caetano da Silva

  
 
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Résultats: Montrant 10 de 26 à l'page 2 de 3
Nom
Titre
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Document
Unité
Année
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 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...
Résultats: Montrant 10 de 26 à l'page 2 de 3
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