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  1. 1
    Impact of the packaging of plain soymilk on the intention to purchase of the consumer
    “… is more likely to be of interest to consumers.…”
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  2. 2
    Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends
    “…The purpose of ready to eat fruits is to provide the consumer a product with long shelf life…”
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  3. 3
    Dietetics Cereal Bar (Umbu flavor) prepared with Green Banana Flour
    “… tuberosa Arruda), and offer the consumer a product calorie reduction and convenience. Three formulations…”
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  4. 4
    Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance
    “… composition) and the consumer acceptance, the green banana flour had higher ash and carbohydrates contents…”
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  5. 5
    Taking Care of the Evidence in the Forensic Genetics Laboratory
    “… collection, subsequently in the laboratory and with the consumables used. Within the Forensic Genetics…”
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  6. 6
    Sodium and potassium electrolytes homeostasis in normotensive population of theposadas city
    “… homeostasis was evaluated through the intake and the urinary excretion. The population consumes 7…”
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  7. 7
    Consumption of carrots and dressings in Posadas, Misiones. Evaluation of carrot dressing as a functional food
    “… in adults of Posadas, Misiones. 100% of respondents reported consuming raw and cooked carrots in their usual…”
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  8. 8
    Pea Antipasto Enriched with Probiotic Bacteria: Development and Sensory Acceptance
    “… consumers not trained. Analyzes were performed at times 0 and after 14 days of product storage. The results…”
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  9. 9
    Comparative analysis of five rice campaigns in experimental lines of work of INTA Corrientes Experimental Station. Proposal for identification by “blindly” attributes
    “… of food for most of the world population. In addition, it can be consumed as integral rice and is the raw…”
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  10. 10
    Table white wine manufactured with indigenous yeasts and Vitis labrusca from Cerro Azul Misiones
    “… the reducing sugars were consumed. The inoculums were either S. bayanus or Indigenous yeasts. The yield…”
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