Lannes, Suzana Caetano da Silva
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Addition of high oleic peanut oil encapsulated in dark chocolate
Application of gelatin obtained from animal by-product as a partial fat replacement...
Rheologycal behavior of fillings for chocolates fat based and made with fruit pulps...
Study of the dough structure of bread made from different fermentation processes
Structural and rheological changes in bitter chocolate due to the change in the type...
Design and evaluation of cocoa drink powder formulations processed by conventional...
Development of powdered chocolate added with fruit byproducts, processed by spray...
Development of milk chocolates with functional properties with leaves from Brassica...
Rheological and physico-chemical evaluation of chocolates and chocolate drinks
Structural changes of bakery products by thermal and biochemical treatments
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