Lannes, Suzana Caetano da Silva
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Structural changes of bakery products by thermal and biochemical treatments
RHEOLOGY OF LOW CAL BREAD AND CHANGES DURING STORAGE
Development and rheological characterization of chocolate fondue special formula...
Formulation and rheology of mayonnaise emulsions
Powder mixture for strawberry sorbet
Mesocarp of pequi (Caryocar villosum alb. pers.): incorporation in bitter chocolate...
Study and application cocoa substitute
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...
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