Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour von Kahler Stragliotto, Leticia, Ferrari, Gabriel Tonin, Oliveira, Viviani Ruffo

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Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour von Boff, Jaqueline Menti, Strasburg, Virgílio José, Ferrari, Gabriel Tonin, de Oliveira Schmidt, Helena, Manfroi, Vitor, de Oliveira, Viviani Ruffo

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Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies von Ferrari, Gabriel Tonin, Proserpio, Cristina, Stragliotto, Letícia Kahler, Boff, Jaqueline Menti, Pagliarini, Ella, Oliveira, Viviani Ruffo de

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Green banana by-products on the chemical, technological and sensory quality of meat products von Stragliotto, Leticia Kahler, Ferrari, Gabriel Tonin, Campagnol, Paulo Cezar Bastianello, Strasburg, Virgílio José, Zandonadi, Renata Puppin, Oliveira, Viviani Ruffo de

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Potential Beneficial Effect of Rifaximin in the Prevention of Hepatocellular Carcinoma through the Modulation of the Microbiota in an Experimental Model of Non-alcoholic Fatty Live... von Tonin Ferrari, Jéssica, Tayguara Silveira Guerreiro, Gabriel, Longo, Larisse, Reverbel da Silveira, Themis, Thadeu Schmidt Cerski, Carlos, Tozawa, Erica, P Oliveira, Cláudia, Reis Álvares-da-Silva, Mário, Uribe-Cruz, Carolina

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