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1 results for Paulo Roberto Barros Gomes.

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Influence of the Use of Sucralose in Cupuassu Candy Preparation
by Gabrielli Nunes Clímaco, Marcus Lima Sousa, Virlane Kelly Lima Hunaldo, Adriana Crispin De Freitas, Lara Lima Seccadio, Leonardo Hunaldo dos Santos, Maria Alves Fontenele, José de Ribamar Macedo Costa and Paulo Roberto Barros Gomes
Journal of Food and Nutrition Research. 2019, 7(9), 674-678. DOI: 10.12691/jfnr-7-9-9
Pub. Date: September 26, 2019Views: 321Downloads: 214
sweetener fruit candy Theobroma grandiflorum
Abstract Full Text PDF (245 KB) Full Text HTML Full Text ePUB (605 KB)
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