How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?
Araújo, Cirila Ionara Almeida, Sant'Anna, Laudiane Justo, Moreira, Eduardo da Silva, Paula, Matheus Custódio de, Della Lucia, Suzana Maria, Carvalho, Raquel Viera de, Saraiva, Sérgio Henriques, Lima, Rondinelli Moulin, Lima Filho, Tarcísio
Published in Food research international (01.12.2021)
Published in Food research international (01.12.2021)
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Journal Article
Irradiation of strawberries: Influence of information regarding preservation technology on consumer sensory acceptance
Lima Filho, Tarcísio, Della Lucia, Suzana Maria, Lima, Rondinelli Moulin, Scolforo, Carmelita Zacchi, Carneiro, Joel Camilo Souza, Pinheiro, Christiano Jorge Gomes, Passamai, José Luís
Published in Innovative food science & emerging technologies (01.12.2014)
Published in Innovative food science & emerging technologies (01.12.2014)
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Journal Article
Consumer rejection threshold for strawberry radiation doses
Lima Filho, Tarcísio, Della Lucia, Suzana Maria, Scolforo, Carmelita Zacchi, Lima, Rondinelli Moulin, Carneiro, Joel Camilo Souza, Pinheiro, Christiano Jorge Gomes, Passamai, José Luiz, Minim, Valéria Paula Rodrigues
Published in Innovative food science & emerging technologies (01.06.2014)
Published in Innovative food science & emerging technologies (01.06.2014)
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Características físico-químicas de bebidas de café tipo expresso preparadas a partir de blends de café arábica e conilon 1/Physico-chemical characterization of espresso coffee beverage prepared from blends of arabica and conilon coffees
Filho, Tarcísio Lima, Lucia, Suzana Maria Della, Saraiva, Sérgio Henriques, Lima, Rondinelli Moulin
Published in Revista Ceres (01.07.2015)
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Published in Revista Ceres (01.07.2015)
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