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	1.	Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. [electronic resource] by Rodrigues, J F Gonçalves, C S Pereira, R C Carneiro, J D S Pinheiro, A C M Producer: 20151016 In: Journal of dairy science vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. [electronic resource] by Mendes, J F Martins, J T Manrich, A Sena Neto, A R Pinheiro, A C M Mattoso, L H C Martins, M A Producer: 20190211 In: Carbohydrate polymers vol. 210 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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