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Publications by Ana Cláudia BARANA
Development and Optimization of a Mixed Beverage Made of Whey and Water-Soluble Soybean Extract Flavored With Chocolate Using a Simplex-Centroid Design
Food Science and Technology
Biotechnology
Food Science
Related publications
Development of Whey Based Ready to Serve (RTS) Beverage Using Rhododendron Arboretum Extract
FOOD SCIENCE RESEARCH JOURNAL
Optimization of Carboxymethyl-Xyloglucan-Based Tramadol Matrix Tablets Using Simplex Centroid Mixture Design
Journal of Pharmaceutics
Quality of Fermented Whey Beverage With Milk
Hemijska Industrija
Chemistry
Chemical Engineering
Development of a New Alcoholic Beverage Made From Noncooked Rice Bran
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Design and Development of a Compliant Clutch Fork Using Topology Optimization
International Journal of Innovative Technology and Exploring Engineering
Mechanics of Materials
Electronic Engineering
Civil
Structural Engineering
Electrical
Computer Science
Heat Resisting and Water-Soluble Chocolate Polyesters Containing Azomethine Group
Materials Science-Poland
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
Design Optimization of a Laptop Computer Using Aggregate and Mixed Logit Demand Models With Consumer Survey Data
Fate of Pathogenic Organisms in a Whey Beverage Treated With High Pressure Processing
A Novel Particle Swarm Optimization Algorithm Model With Centroid and Its Application
International Journal of Intelligent Systems and Applications
Control
Signal Processing
Human-Computer Interaction
Optimization
Computer Networks
Simulation
Communications
Computer Science Applications
Modeling
Artificial Intelligence
