Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

by Juliana Rodrigues do Carmo, Rosinelson da Silva Pena
Published 2019-01-01

Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

by Juliana Rodrigues do Carmo, Telma dos Santos Costa, Rosinelson da Silva Pena
Published 2019-01-01

Powdered tucupi condiment: sensory and hygroscopic evaluation

by Telma dos Santos COSTA, Juliana Rodrigues do CARMO, Rosinelson da Silva PENA

Tucupi creamy paste: development, sensory evaluation and rheological characterization

by Telma dos Santos COSTA, Juliana Rodrigues do CARMO, Adriano Cesar Calandrini BRAGA, Rosinelson da Silva PENA

Peach palm flour: production, hygroscopic behaviour and application in cookies

by Gessica Silva Ribeiro, Mariana Karolyne Conceição Monteiro, Juliana Rodrigues do Carmo, Rosinelson da Silva Pena, Renan Campos Chisté
Published 2021-05-01

Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins

by Elivaldo Nunes Modesto Junior, Suane da Silva Soares, Deyse Dayan Freitas de Sousa, Juliana Rodrigues do Carmo, Rogério Migdon Vieira da Silva, Carmelita de Fátima Amaral Ribeiro
Published 2017-08-01