Ingredientes usados na indústria de chocolates
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Pharmaceutical Science,Pharmacology,Pharmaceutical Science,Pharmacology
Link
http://www.scielo.br/pdf/rbcf/v43n3/a05v43n3.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Os trabalhadores das fábricas de chocolates e caramelos em 3x4: história do trabalho e fotografia a partir da Delegacia Regional do Trabalho do Rio Grande do Sul, 1933-1943;História Unisinos;2020-01-31
2. A byproduct of uvaia ( Eugenia pyriformis ) processing as a natural source for coloring sugar hard‐panning confections;Journal of Food Process Engineering;2019-09-12
3. Possible ameliorative effect of nano-chocolate fortified with zinc on the hepatic and testicular toxicity induced by cadmium on male Swiss albino mice: histopathological and histomorphometrical studies;The Journal of Basic and Applied Zoology;2019-05-16
4. Extraction of Total Fats from Chocolate Through Soxhlet and Qualitative Evaluation of the Antioxidant Capacity;Revista Virtual de Química;2019
5. Lactose in processed foods: evaluating the availability of information regarding its amount;CIENC SAUDE COLETIVA;2018
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