Calionara Melo
0000-0002-3815-4481
CooperFoods Food Industry LTDA
13 papers found
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Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Biocatalytic synthesis of odoriferous enantiomeric esters
Evaluation of volatile compounds profile of chocolates produced in different conditions of torration
The use of milk residue in the production of ricotta as a fat reducer in ice cream
Evaluation of the lipid profile and thermal stability of chocolates produced with different cocoa cultivars (Theobroma cacao L.)
Quality evaluation of chilled raw milk obtained in rural properties located in the state of Paraíba.
Quality Control in the Food Industry In: Viability of Lactobacillus casei in fermented milks with functional properties.
Thermogravimetric evaluation of dark chocolates
Quality Control in the Food Industry In: Application of different methods for determining antimicrobial residues in chilled raw milk
Animal and Vegetable Production In: Characterization of rabbit meat consumers in the municipality of Serraria-PB.
Quality Control in the Food Industry In: Determination of caseinomacropeptide in samples of whole milk powder and skimmed milk powder fractionated in the city of Alhandra - PB.
Evaluation of the quality of fresh milk used in the production process of a dairy in the region of Curimataú Paraibano
Elaboration and characterization of watermelon (Citrullus lanatus) flour
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