Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Effects of addition of emulsifiers in the crystalline properties of palm olein and...
Sensory evaluation and shelf life of fresh pork loin sausage with different fatty ...
MODIFICATION OF CRYSTALLIZATION AND POLYMORPHIC BEHAVIOR OF PALM OIL AND INTERES...
Chemical constituents determination of açaí fruits (Euterpe oleracea Mart.)using h...
Evaluation of the biological potential of Amazonia exotic oils before and after en...