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Kilian, Josiane
7  Ergebnisse:
Personensuche X
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1

Avaliação de características sensoriais de bebidas lácteas ..:

Scherer, Glaciela Cristina Rodrigues da Silva ; Martinazzo, Janine ; Duarte, Patrícia Fonseca...
Revista do Instituto de Laticínios Cândido Tostes.  76 (2022)  2 - p. 83-93 , 2022
Link: https://doi.org/10.14295..
 
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2

Interfacial and emulsifying properties of whey protein conc..:

Kilian, Josiane ; Aparecida Fernandes, Ilizandra ; Luize Lupatini Menegotto, Anne...
Food Science and Technology International.  26 (2020)  8 - p. 657-665 , 2020
Link: https://doi.org/10.1177/..
 
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3

Effect of meat and water temperature and emulsion speed on ..:

Cenci, Daniel Frigeri ; Kilian, Josiane ; Janeczko, Marcelo Urban...
Journal of Food Process Engineering.  41 (2018)  8 - p. , 2018
Link: https://doi.org/10.1111/..
 
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4

DESENVOLVIMENTO DE UM MIX PARA COOKIES COM MISTURA DE FARIN..:

De Carli, Eliane Maria ; Drehmer, Tatiane ; Mossain, Vanessa.
https://portalperiodicos.unoesc.edu.br/siepe/article/view/21901/13177.  , 2019
Link: https://portalperiodicos..
 
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5

Development and characterization of light yoghurt elaborate..:

Witschinski, Fabiele ; Demartini, Débora ; Kilian, Josiane...
10.1590/0103-8478cr20170560.  , 2018
Link: http://www.scielo.br/sci..
 
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6

Evaluation of sensory characteristics of strawberry flavore..:

Glaciela Cristina Rodrigues da Silva Scherer ; Janine Martinazzo ; Patrícia Fonseca Duarte...
https://www.revistadoilct.com.br/rilct/article/view/836.  , 2022
Link: https://doi.org/10.14295..
 
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7

Development and characterization of light yoghurt elaborate..:

Fabiele Witschinski ; Débora Demartini ; Josiane Kilian...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751&lng=en&tlng=en.  , 2018
Link: https://doi.org/10.1590/..
 
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