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4
Publicado em 2024
“... increase in intensity and frequency, further worsening the declines already felt in production. To maintain...”
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7
Publicado em 2018
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
10
Publicado em 2023
“... 5% in the bread dough shows damage to the starch structure and characteristics that negatively affect the...”
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Trabalho de conclusão de curso
13
Publicado em 2011
“..., stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The aim of this...”
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Dissertação
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