Lannes, Suzana Caetano da Silva
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Rheological Properties of French bread dough added of dietary fiber and product sensorial...
Development of filling formulations for special purpose bonbons with functional ...
Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on...
Effects of replacing hydrogenated vegetable fat on the structural properties of ...
Development of quinoa (Chenopodium quinoa Willd.) based products with functional...
Study of Brazil nut potential: products and by-products
Use of different types of fat for the production of ice cream: a rheological stu...
Specials formulations to ice cream
Mayonnaise emulsion with functional characteristic and produced with protein der...
Structural behavior of ice creams formulations varying the fat base
Resultados: Listando 10 de 32 en la página 3 de 4