4 results for Paula Becker Pertuzatti.

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Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes
American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015Views: 23469Downloads: 15503Citations: 1
This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
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Vinification By-products and Their Phenolic Compounds
American Journal of Food Science and Technology. 2015, 3(4A), 18-23. DOI: 10.12691/ajfst-3-4A-4
Pub. Date: September 17, 2015Views: 14283Downloads: 12038Citations: 1
This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
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Biotransformation in Temperate Climate Fruit: A Focus on Berries
American Journal of Food Science and Technology. 2015, 3(4A), 12-17. DOI: 10.12691/ajfst-3-4A-3
Pub. Date: September 17, 2015Views: 10397Downloads: 8114Citations: 1
This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
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Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes
American Journal of Food Science and Technology. 2015, 3(4A), 8-11. DOI: 10.12691/ajfst-3-4A-2
Pub. Date: September 17, 2015Views: 14127Downloads: 11893
This article belongs to the Special Issue Challenge and Trends in Food Processing
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