E-LIB Suche - Ergebnisse für: MELATI, Janaína

1

Physicochemical characterization, fatty acids profile and l..:

Laurindo, Jaqueline ; Picinatto, Maiara Bruna ; Melati, Janaína..
Conjecturas. 22 (2022) 2 - p. 709-722 , 2022

2

Physical and sensory characteristics of salty cereal bar wi..:

MELATI, Janaína ; LUCCHETTA, Luciano ; PRADO, Naimara Vieira do..
Food Science and Technology. 41 (2021) suppl 1 - p. 150-154 , 2021

Link: https://doi.org/10.1590/..

3

Physical and sensory characteristics of salty cereal bar wi..:

MELATI, Janaína ; LUCCHETTA, Luciano ; PRADO, Naimara Vieira do..
10.1590/fst.07820. , 2020

Link: http://www.scielo.br/sci..

4

Physical and sensory characteristics of salty cereal bar wi..:

Janaína MELATI ; Luciano LUCCHETTA ; Naimara Vieira do PRADO..
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst07820.pdf. ,

Link: https://doi.org/10.1590/..

5

Physical and sensory characteristics of salty cereal bar wi..:

Janaína MELATI (10463605) ; Luciano LUCCHETTA (5861585) ; Naimara Vieira do PRADO (10463608)..
https://figshare.com/articles/dataset/Physical_and_sensory_characteristics_of_salty_cereal_bar_with_different_binding_agents/14318080. , 2020

Link: https://doi.org/10.6084/..

6

Uso de diferentes agentes ligantes no desenvolvimento de ba..:

Tramujas, Janaína Melati
TRAMUJAS, Janaína Melati. Uso de diferentes agentes ligantes no desenvolvimento de barra de cereal salgada adicionada de chia (Salvia hispânica L.). 120 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná. Londrina, 2015.. , 2015

Link: http://repositorio.utfpr..