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Publications by Clarissa DAMIANI

Physicochemical and Sensory Characteristics of Snack Bars Added of Jerivá Flour (Syagrus Romanzoffiana)

Food Science and Technology
BiotechnologyFood Science
2016English

Characterization of Chemical and Mineral Composition of Marolo (Annona Crassiflora Mart) During Physiological Development

Food Science and Technology
BiotechnologyFood Science
2016English

Effect of Adding Flours From Marolo Fruit (Annona Crassiflora Mart) and Jerivá Fruit (Syagrus Romanzoffiana Cham Glassm) on the Physicals and Sensory Characteristics of Food Bars

Food Science and Technology
BiotechnologyFood Science
2016English

Partial Replacement of Wheat Flour by Pumpkin Seed Flour in the Production of Cupcakes Filled With Carob

Food Science and Technology
BiotechnologyFood Science
2018English

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