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Alexandre Santa Barbara Azevedo
Alexandre Santa Barbara Azevedo
Lactobacillus casei
Chemistry
Food science
Lactobacillus acidophilus
Biochemistry
3
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1
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0
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Optimization of Protein Feed Fermentation Process for Supplementation of Apis Mellifera Honeybees
2020
Journal of Apicultural Science
Erica Gomes de Lima
Rejane Stubs Parpinelli
Pedro da Rosa Santos
Alexandre Santa Barbara Azevedo
Maria Josiane Sereia
Vagner de Alencar Arnaut de Toledo
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The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt.
2014
Renata Rodrigues de Oliveira
Maria Josiane Sereia
Thaise Pascoato De Oliveira
Adriele Rodrigues Santos
Alexandre Santa Barbara Azevedo
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EFEITO DA ADIÇÃO DE DIFERENTES CONCENTRAÇÕES DE AÇÚCAR E MEL EM PARÂMETROS FÍSICOS, QUÍMICOS E SENSORIAIS DE FROZEN YOGURT COM BAIXO TEOR DE GORDURA
2012
Renata Rodrigues de Oliveira
Maria Josiane Sereia
Thaise Pascoato De Oliveira
Alexandre Santa Barbara Azevedo
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