Thais L. T. da Silva

1. Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology
   2018/06/01 by Thais Lomônaco Teodoro da Silva, Thais L. T. da Silva, Kamila F. Chaves +8 · 15 citations
   Agricultural and Biological Sciences · Nursing · #Food Chemistry and Fat Analysis #Biochemical Analysis and Sensing Techniques #Meat and Animal Product Quality