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Gonçalves, Bruna Néria Azevedo
4  Ergebnisse:
Personensuche X
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1

Caracterização de hambúrguer de frango elaborado com farinh..:

Jorge, Jéssica Karolyne Silva ; Schmiele, Marcio ; Verde, Karina Vila...
Research, Society and Development.  11 (2022)  3 - p. e55711326778 , 2022
Link: https://doi.org/10.33448..
 
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2

Géis de emulsão como substitutos de gordura saturada em emu..:

Gonçalves, Bruna Néria Azevedo ; Silva, Karina Vila Verde ; Schmiele, Marcio.
Research, Society and Development.  11 (2022)  6 - p. e35511629207 , 2022
Link: https://doi.org/10.33448..
 
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3

Emulsion gels as a substitute for saturated fat in meat pro..:

Gonçalves, Bruna Néria Azevedo ; Silva, Karina Vila Verde ; Schmiele, Marcio.
https://rsdjournal.org/index.php/rsd/article/view/29207/25288.  , 2022
Link: https://rsdjournal.org/i..
 
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4

Characterization of chicken burger prepared with pequi flou..:

Jorge, Jéssica Karolyne Silva ; Schmiele, Marcio ; Verde, Karina Vila...
https://rsdjournal.org/index.php/rsd/article/view/26778/23541.  , 2022
Link: https://rsdjournal.org/i..
 
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