玫瑰花瓣制果冻的理化、微生物学和感官特性

Felipe de Lima Franzen, M. Oliveira, Ana Paula Gusso, J. F. Menegaes, Maritiele Naissinger da Silva, N. Richards
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PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF JELLIES PREPARED WITH PETALS OF ROSES
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ELABORAÇÃO E IMPLEMENTAÇÃO DO MANUAL DE BOAS PRÁTICAS EM COZINHAS DE ESCOLAS DA REDE ESTADUAL DE ENSINO DE TRÊS PASSOS – RS OCORRÊNCIA DE MICOTOXINAS EM FARELO DE SOJA, FARELO DE TRIGO, MILHO E SORGO NO BRASIL NOS ANOS DE 2016 E 2017 KEFIR INTEGRAL ADOÇADO COM ADIÇÃO DE GELEIA DE MORANGO E AVEIA EM FLOCOS PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF JELLIES PREPARED WITH PETALS OF ROSES EFICIÊNCIA DE DIFERENTES TIPOS DE COAGULANTES NO TRATAMENTO DE ÁGUAS DO RIO NEGRO
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