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Publications by Edmar Soares Nicolau
Characterization and Sensory Preference of Fermented Dairy Beverages Prepared With Different Concentrations of Whey and Araticum Pulp
Semina:Ciencias Agrarias
Agricultural
Biological Sciences
Production, Forage Quality, and Performance of Holstein Cows Under Intermittent Grazing on Tifton 85
Journal of Agricultural Science
Related publications
Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” With Neutrase and Flavourzyme Enzyme Under Different Salt Concentrations
Journal of Agricultural Science and Technology A
Microbiological, Physicochemical and Sensory Characterization of Commercial Yogurt With Plum Pulp.
Revista Brasileira de Pesquisa em Alimentos
Quality of Fermented Whey Beverage With Milk
Hemijska Industrija
Chemistry
Chemical Engineering
Identification and Characterization of Yeast Strains Associated With the Fermented Rice Beverages of Garo Hills, Meghalaya, India
International Journal of Current Microbiology and Applied Sciences
Physicochemical and Sensory Evaluation of Non-Alcoholic Wine-Like Beverages Prepared From Selected Grape Cultivars
Journal of Nutrition & Food Sciences
Polarographic Determination of Saccharin Sodium in Milk Beverages and Fermented Milk Beverages
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Sensory Evaluation of "Dulce De Leche" With Coffee and Whey Using Different Affective Data Analysis Methods
Food Science and Technology
Biotechnology
Food Science
Rheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic
Journal of Food Processing & Technology
Sensory Attributes of Snail’s Meat Prepared in Different Ways
Quality of Life (Banja Luka) - APEIRON
