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: 15623Downloads: 9216Citations: 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: 9116Downloads: 7029Citations: 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: 6775Downloads: 4723Citations: 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: 9161Downloads: 7034
This article belongs to the Special Issue Challenge and Trends in Food Processing
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