Search Results - Sad, Maria Esther

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    DETERMINATION OF MAILLARD REACTION MARKERS IN DOCE DE LEITE BY HPLC-PDA

    DETERMINATION OF MAILLARD REACTION MARKERS IN DOCE DE LEITE BY HPLC-PDA by Pinto, Caroline, Cunha, Carolina, Mesa, Natalia, Sad, Maria Esther, Stephani, Rodrigo, Perrone, Ítalo, da Costa, Juliana

    Published in Química Nova
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  2. 2
    Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage

    Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage by Cunha, Carolina Neves, dos Anjos Pinto, Caroline Barroso, Leal da Silva Sad, Maria Esther, Colturato, Vitória Maria Medalha, Berto, Gabriela Leila, Arantes, Valdeir, da Silva Barud, Hernane, Stephani, Rodrigo, Perrone, Ítalo Tuler

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    Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

    Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche by Celestino, Jaqueline de Almeida, Sad, Maria Esther, Silva, Monisa Gouvêa, Cunha, Carolina Neves, Stephani, Rodrigo, Perrone, Ítalo Tuler

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