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Publications by Patrícia Tozatti

Chemical and Sensory Evaluation of Formulations of Biscuits With Okara

English

Use of Orange Residue in Developing Type Cracker Biscuits

Revista Ciencias Exatas e Naturais

English

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Preparation and Evaluation of Physical and Chemical Properties of Gluten-Free Biscuits

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Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana

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Physico-Chemical and Sensory Evaluation of Market Yoghurt in Nigeria

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Occupational Health

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Chemical, Microbiological and Sensory Evaluation of Mayonnaise Prepared From Ostrich Eggs

Grasas y Aceites

Organic Chemistry

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Fatty Acid and Cholesterol Content, Chemical Composition and Sensory Evaluation of Horsemeat

South African Journal of Animal Sciences

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Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour

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Manufacturing Engineering

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Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours

Croatian Journal of Food Science and Technology

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Correlation Analysis of a Sensory Evaluation and the Chemical Components of Ginjyo-Shu

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Chemical, Microbiological and Sensory Evaluation of Some Roquefort Cheese Existed in Egyptian Markets

Journal of Food and Dairy Sciences

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