Study of green and roasted coffee oils obtained from Arabica coffees of different classifications and roasting points and their application in yogurts: effect on physical-chemical characteristics, stability and sensorial aspects

"Study of green and roasted coffee oils obtained from Arabica coffees of different classifications and roasting points and their application in yogurts: effect on physical-chemical characteristics, stability and sensorial aspects" (Doctorate). Candidate: Emanuelle Morais de Oliveira. Advisor: professor Helena Teixeira Godoy. March 8, 2022, at 9 am, at FEA.

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