Ich stimme zu, dass diese Seite Cookies verwende. Weitere Informationen finden Sie unter unseren Datenschutzerklärungen .
X
Rebouças, Marina Cabral
5  Ergebnisse:
OpenAccess-Volltexte X
Personensuche X
?
1

DESENVOLVIMENTO E AVALIAÇÃO SENSORIAL E REOLÓGICA DE MOLHO ..:

Guilherme, Igor Moura ; Pinto dos Santos, Bellyzza Mara ; Lemos, Tatiana de Oliveira...
http://www.periodicos.ufc.br/eu/article/view/17721/25311.  , 2017
Link: http://www.periodicos.uf..
 
?
2

DESENVOLVIMENTO E ACEITAÇÃO SENSORIAL DE COOKIES DE COCO AD..:

REBOUÇAS, MARINA CABRAL ; PASSOS RODRIGUES, MARIA DO CARMO ; AZEVEDO DA PENHA, MARIA FLÁVIA.
https://revistas.ufpr.br/alimentos/article/view/28466/18874.  , 2012
Link: https://revistas.ufpr.br..
 
?
3

Characterization of fish protein concentrate obtained from ..:

Rebouças, Marina Cabral ; Rodrigues, Maria do Carmo Passos ; Castro, Ruann Janser Soares de.
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7826/10453.  , 2012
Link: https://ojs.uel.br/revis..
 
?
4

Characterization of fish protein concentrate obtained from ..:

Janaína Maria Martins Vieira ; Ruann Janser Soares de Castro ; Maria do Carmo Passos Rodrigues.
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/7826.  , 2012
Link: https://doi.org/10.5433/..
 
?
5

BISCOITO SALGADO COM ADIÇÃO DE CONCENTRADO PROTEICO DE PEIX..:

Marina Cabral REBOUÇAS ; Maria do Carmo Passos RODRIGUES ; Ruann Janser Soares de CASTRO
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1607/1203.  , 2012
Link: https://doaj.org/article..
 
1-5