Optimization of parameters technological to process tucupi and study of product stability

by CAMPOS,Ana Paula Rocha, MATTIETTO,Rafaella de Andrade, CARVALHO,Ana Vânia
Published 2019

Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability

by CAMPOS,Ana Paula Rocha, CHISTÉ,Renan Campos, PENA,Rosinelson da Silva
Published 2021

Elaboration and characterization of snack bars made with ingredients from the Amazon

by PRAZERES,Isadora Cordeiro dos, DOMINGUES,Alessandra Ferraiolo Nogueira, CAMPOS,Ana Paula Rocha, CARVALHO,Ana Vânia
Published 2017