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1

GRAU DE SATISFAÇÃO DOS PACIENTES EM RELAÇÃO ÀS REFEIÇÕES OF..:

Duarte, Amélia Cristina Stival ; Ferreira Silva, Jhessika ; De Sousa Abreu, Valéria
DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins. 6 (2019) 4 - p. 32-39 , 2019

Link: https://doi.org/10.20873..

2

GRAU DE SATISFAÇÃO DOS PACIENTES EM RELAÇÃO ÀS REFEIÇÕES OF..:

Duarte, Amélia Cristina Stival ; Ferreira Silva, Jhessika ; de Sousa Abreu, Valéria
https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/6559/16026. , 2019

Link: https://sistemas.uft.edu..

3

Financial impact from waste of food in a producing unit of ..:

Gratão, Lúcia Helena Almeida ; Silva, Clemilson Antonio da ; Aguiar, Sandra Maria Rosa de..
https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/2778/9276. , 2016

Link: https://sistemas.uft.edu..

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Impacto financeiro do desperdício de alimentos em uma unida..:

Lúcia Helena Almeida Gratão ; Clemilson Antonio da Silva ; Sandra Maria Rosa de Aguiar..
https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/2778/9276. , 2016

Link: https://doi.org/10.20873..

5

Evaluating technological quality of okara flours obtained b..:

Guimarães, Rafaiane Macedo ; Ida, Elza Iouko ; Falcão, Heloísa Gabriel...
LWT. 123 (2020) - p. 109062 , 2020

Link: https://doi.org/10.1016/..

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Gluten-free bread: effect of soy and corn co-products on th..:

Guimarães, Rafaiane Macedo ; Pimentel, Tatiana Colombo ; de Rezende, Thaisa Alves Matos...
European Food Research and Technology. 245 (2019) 7 - p. 1365-1376 , 2019

Link: https://doi.org/10.1007/..

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Okara flour: its physicochemical, microscopical and functio..:

Santos, Daiane Costa dos ; Oliveira Filho, Josemar Gonçalves de ; Silva, Jhessika de Santana...
Nutrition & Food Science. 49 (2019) 6 - p. 1252-1264 , 2019

Link: https://doi.org/10.1108/..

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