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	1.	Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains. [electronic resource] by Nickel, Júlia Spanier, Luciana Pio Botelho, Fabiana Torma Gularte, Márcia Arocha Helbig, Elizabete Producer: 20170109 In: Food chemistry vol. 209 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas. [electronic resource] by Ávila, Bianca Pio Santos dos Santos, Magda Nicoletti, Angélica Markus Alves, Gabriela Dutra Elias, Moacir Cardoso Monks, Jander Gularte, Márcia Arocha Producer: 20160906 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods. [electronic resource] by da Rosa, Patrícia Pinto Ávila, Bianca Pio Costa, Pablo Tavares Fluck, Ana Carolina Scheibler, Rudolf Brand Ferreira, Otoniel Geter Lauz Gularte, Márcia Arocha Producer: 20190517 In: Meat science vol. 152 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Antibacterial activity, optical, mechanical, and barrier properties of corn starch films containing orange essential oil. [electronic resource] by do Evangelho, Jarine Amaral da Silva Dannenberg, Guilherme Biduski, Barbara El Halal, Shanise Lisie Mello Kringel, Dianini Hüttner Gularte, Marcia Arocha Fiorentini, Angela Maria da Rosa Zavareze, Elessandra Producer: 20191127 In: Carbohydrate polymers vol. 222 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)