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BACKGROUND The aim of the study was to evaluate, in vitro, the surface roughness of two composite resins submitted to simulated toothbrushing with three different dentifrices. MATERIALS AND METHODS… (More)
Como forma de aproveitar e agregar valor ao soro de ricota propos-se desenvolver uma bebida lactea fermentada utilizando o soro de ricota como principal base lactea, agregando funcionalidade ao… (More)
The aim of this work was to evaluate the effects of pasteurization and ultra-high temperature processes on proximate and physicochemical composition, microbiological parameters and fatty acid profile… (More)