1. Instituto de Tecnologia de Alimentos

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Data do documentoTítuloAutor(es)
2017-12Canjiqueira fruit jelly: sensory evaluation and stability during storagePrates, Mariana F. O.; Moura, Silvia C. S. R. de; ; ; ; ; ; ; ;
2016Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial propertiesSilva, Lidiane Bataglia da; et. al.; ; ; ; ; ; ; ;
2019Development and characterization of probiotic fermented smoothie beverageGallina, Darlila A; Barbosa, Paula de Paula Menezes; Ormenese, Rita de Cássia Salvucci Celeste; Garcia, Aline de Oliveira
2019Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea)Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ;
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