Palavra-chave: MELTING

PASSION FRUIT PULP LISSAJOUS FIGURE PROTEOLYSIS MOZZARELLA CHEESE TMDSC COOKING TEMPERATURE DEPENDENCE CRYSTALLIZATION IMPACT CRATER FRENCH TOAST QUALITY PARAMETERS ULTRAFILTRATION VISTA ALEGRE CHEESE CREAM CHEESE FAT BLENDS DSC SHATTER CONE PRE-FERMENTATION TEXTURE CATACLASITE VISCOSITY REQUEIJÃO MICROSTRUCTURE FIRMNESS