Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

by Thaisa Abrantes Souza GUSMÃO, Anatalha Marinho ALEXANDRE, Nayara Gabriela Gonçalves de SOUZA, Katharina Kardinele Barros SASSI, Rennan Pereira de GUSMÃO, Ricardo Targino MOREIRA

Development of ice cream based sugar cane juice and sensory evaluation with children

by Vanessa Pedro da Silva, Dayana do Nascimento Ferreira, Nayara Gabriela Gonçalves de Souza, Anatalha Marinho Alexandre, Isrrael Felix Alves Gomes, Ricardo Targino Moreira
Published 2014-02-01