• Hidrólise enzimática dos polissacarídeos do café 

      Baraldi, Ilton José; http://lattes.cnpq.br/1989626876274601 (Universidade Federal de São CarlosBRUFSCarPrograma de Pós-graduação em Engenharia Química, 2013-08-29)
      Instant coffee is one of the main products generated by food industry worldwide, consisting of solubilized fraction from roasted and grounded coffee by heat treatment in two steps: thermal extraction at 125 0C, followed ...