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Aplicação de lipase e monoglicerídeo em pão de forma enriquecido com fibrasApplication of lipase and monoglyceride in fiber enriched pan bread
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008)
Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009)
The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; ...