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Search on : PENA, ROSINELSON DA SILVA [Author]
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 Souza, Hugo Antonio Lima de et al. Physicochemical properties of three sugary cassava landraces. Cienc. Rural, May 2013, vol.43, no.5, p.792-796. ISSN 0103-8478


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 Silva, Priscilla Andrade et al. Caracterização de farinhas de tapioca produzidas no estado do Pará. Cienc. Rural, Jan 2013, vol.43, no.1, p.185-191. ISSN 0103-8478


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 Chisté, Renan Campos et al. Hygroscopic behaviour of cassava flour from dry and water groups. Cienc. Rural, Aug 2015, vol.45, no.8, p.1515-1521. ISSN 0103-8478


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 Vieira, Jucyanne Carvalho et al. Qualidade física e sensorial de biscoitos doces com fécula de mandioca. Cienc. Rural, Dez 2010, vol.40, no.12, p.2574-2579. ISSN 0103-8478


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 COSTA, Telma dos Santos et al. Tucupi creamy paste: development, sensory evaluation and rheological characterization. Food Sci. Technol, Dec 2017, vol.37, suppl.1, p.115-124. ISSN 0101-2061
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 MARTINS, Mayara Galvão, MARTINS, Déborah Elena Galvão and PENA, Rosinelson da Silva Chemical composition of different muscle zones in pirarucu (Arapaima gigas). Food Sci. Technol, Dec 2017, vol.37, no.4, p.651-656. ISSN 0101-2061
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 COSTA, Telma dos Santos, CARMO, Juliana Rodrigues do and PENA, Rosinelson da Silva Powdered tucupi condiment: sensory and hygroscopic evaluation. Food Sci. Technol (Campinas), 2017, no.ahead, p.0-0. ISSN 0101-2061
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 Silva, Diego Aires da et al. Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil. Food Sci. Technol (Campinas), Dec 2014, vol.34, no.4, p.738-745. ISSN 0101-2061
    · abstract in english    · text in english


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 Costa, Telma dos Santos, Rogez, Hervé and Pena, Rosinelson da Silva Adsorption capacity of phenolic compounds onto cellulose and xylan. Food Sci. Technol (Campinas), June 2015, vol.35, no.2, p.314-320. ISSN 0101-2061
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 Lopes, Alessandra Santos et al. Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures. Food Sci. Technol (Campinas), Mar 2013, vol.33, no.1, p.26-31. ISSN 0101-2061


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