Lannes, Suzana Caetano da Silva
Resultados: Listando 10 de 31 en la página 3 de 4
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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
Partial substitution of wheat flour by amaranth (Amaranthus cruentus L.), quinoa...
Resultados: Listando 10 de 31 en la página 3 de 4
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