Development of synbiotic açaí (Euterpe oleracea Mart.) ice cream with Lactobacillus...

Synthesis of structured lipids obtain from interesterification reaction of medium...

Evaluation of the effect of milk supplementation with casein hydrolyzate, whey protein...

Effect of milk supplementation with casein hydrolyzate and concentrated whey protein...

Rheological and physico-chemical evaluation of chocolates and chocolate drinks

Structural changes of bakery products by thermal and biochemical treatments

RHEOLOGY OF LOW CAL BREAD AND CHANGES DURING STORAGE

Influence of oil type on the oleogels physical properties

Evaluation of physical properties and oxidative stability of oleogels as an alternative...

Technological profile of bifidobacteria strains in pure culture and in co-culture...