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Publications by Paulo Henrique da Fonseca da SILVA
Evolution of Soluble Solid Content and Evaporation Rate Curves During the Manufacture of Dulce De Leche (Dl)
Food Science and Technology
Biotechnology
Food Science
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Dry Weight, Soluble Sugar Content, and Starch Content of Maize Kernels During the Early Postsilking Period
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Rate Independent and Rate Dependent Structural Evolution During Severe Plastic Deformation
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Microstructure Evolution During Semi-Solid Processing of Magnesium Az91d
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The Evaporation of Chloroform During Inhalation
BMJ