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BR102019018953A2
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EXTRA SAPOTI JELLY (MANILKARA ZAPOTA) AND UMBU CAJÁ (SPONDIA TUBEROSA X SPONDIA MOBIN)
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BR102019018907A2
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CAPRINE HAMBURGUER ADDED FROM THE MALVAVISCO FLOWER EXTRACT (MALVAVISCUS ARBOREUS)
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PROCESS FOR THE PREPARATION OF CASHEW NUT CREAM WITH Leek
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BR102019017937A2
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THERMAL INSULATION CHAMBER FOR THERMOGRAPHIC TESTING IN COMPOSITE MATERIALS
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BR102019017783A2
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ANTIFUNGAL ACTION OF BENZIL 2,3-DIDESOXI-2-ENOPYRANOSID-4-ULOSE AGAINST YEAST STRIPS OF THE GENDER CRYPTOCOCCUS
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BR102019017568A2
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EDUCATIONAL SYSTEM FOR PARTICULATE SEPARATION AND PARTICLE RECYCLE METHOD
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BR102019017565A2
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METHOD OF OBTAINING AND COMPOSING AN NI-TI-BASED METALLIC ALLOY WITH HIGH RESISTANCE TO CORROSION
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BR102019017190A2
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elaboration of the flour product from industrial fruit residues
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BR102019016629A2
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application of 4- (3- (pyridin-4-yl) -1,2,4-oxadiazol-5-yl) butan-2-one in the treatment of fungal infections caused by rhizopus orizae
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BR102019016469A2
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PREPARATION OF ADDED KETCHUP OF BASIL AND BLACK RICE STARCH AS A THICKENING AGENT
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BR102019016401A2
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gluten-free and vegan pastry dough production using white quinoa flour
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BR102019016034A2
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TEACHING KIT FOR PINCH ANALYSIS
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BR102019015201A2
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REPROCESSING NI-TI ALLOYS FROM PRECISION CASTING
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BR102019015098A2
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ARCHITECTED ALLOY BUSHING WITH SHAPED MEMORY
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BR102019014980A2
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KIWI JELLY WITH SAINT GRASS TEA IN DIFFERENT PULP, SUGAR AND MALTODEXTRIN CONCENTRATIONS
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BR102019014356A2
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metal alloys obtained by electroplating using sodium gluconate as a complexing agent
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BR102019014072A2
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convective drying of osmotically dehydrated cassava cubes
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BR102019014068A2
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osmotic dehydration of cassava cubes
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BR102019012051A2
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PREPARATION AND PROCESSING OF ENRICHED CHOCOLATE BROWNIE WITH MORINGA LEAF FLOUR
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BR102019012052A2
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HYDROALCOHOLIC EXTRACT OF THE FLOWER OF MALVAVISCO
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