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Ana Carolina Silva José
Ana Carolina Silva José
Food science
Mathematics
Emulsion
Chemistry
Xanthan gum
2
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1
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0
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Cryoconcentrated soymilk and xanthan gum acted in stability of creamy sauce during storage
2021
Research, Society and Development
Ana Carolina Silva José
Ana Flávia Sampaio Paulo
Nadine Letícia Vieira da Silva
Neusa Fátima Seibel
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Characterization of creamy sauce made with cryoconcentrated soymilk
2020
Research, Society and Development
Ana Carolina Silva José
Ana Flávia Sampaio Paulo
Nadine Letícia Vieira da Silva
Elza Iouko Ida
Neusa Fátima Seibel
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