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De los Santos, Carolina
6
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1
Desenvolvimento e avaliação sensorial de um produto de pani..:
Gomes, Nakata Garra
;
Schirmann, Gabriela da Silva
;
Santos, Mônica Lourdes Palomino de Los
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/23444/18827. , 2021
Link:
https://www.brazilianjou..
?
2
Desenvolvimento, avaliação bioquímica e sensorial de bolos ..:
de Oliveira, João Pereira
;
Schirmann, Gabriela da Silva
;
de los Santos, Mônica Lourdes Palomino
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/36025/pdf. , 2021
Link:
https://www.brazilianjou..
?
3
Desenvolvimento e avaliação sensorial de um produto de pani..:
Gomes, Nakata Garra
;
Schirmann, Gabriela da Silva
;
de los Santos, Mônica Lourdes Palomino
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/23711/19048. , 2021
Link:
https://www.brazilianjou..
?
4
Avaliação antioxidante de Pereskia aculeata mill in natura,..:
Jardim, Fernanda Castro
;
Schirmann, Gabriela da Silva
;
de los Santos, Mônica Lourdes Palomino
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/35993/pdf. , 2021
Link:
https://www.brazilianjou..
?
5
Parâmetros físico-químicos e aceitabilidade de sorvetes des..:
Ferreira, Jerônimo Vidal
;
Schirmann, Gabriela da Silva
;
Santos, Mônica Lourdes Palomino de los
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/19415/15588. , 2020
Link:
https://www.brazilianjou..
?
6
GERAÇÃO DE ELETRICIDADE A PARTIR DE SORO DE QUEIJO UTILIZAN..:
Mayen, Maria de Los Angeles Garcia
;
Araújo, Ana Carolina Vieira
;
do Prado, Pierre Ferreira
..
https://revistas.ufpr.br/rber/article/view/58264/34961. , 2018
Link:
https://revistas.ufpr.br..
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