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1 Ergebnisse
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Caracterização físico-química, reológica e sensorial de que..:
Christiane Maciel Vasconcellos Barros De Rensis
;
Ademir José Petenate
;
Walkiria Hanada Viotto
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300005. , 2009
Link:
https://doi.org/10.1590/S0101-20612009000300005
RT Journal T1
Caracterização físico-química, reológica e sensorial de queijos tipo Prato com teor reduzido de gordura Chemical composition, rheological and sensorial characterization of reduced fat Prato cheese
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:efeef7acf13a400fb8ceedec24cb4491&Exemplar=1&LAN=DE A1 Christiane Maciel Vasconcellos Barros De Rensis A1 Ademir José Petenate A1 Walkiria Hanada Viotto PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2009 K1 queijo tipo Prato K1 teor reduzido de gordura K1 proteólise K1 reologia K1 sensorial K1 Prato cheese K1 reduced fat K1 proteolysis K1 rheology K1 sensory acceptability K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300005 LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612009000300005 DO https://doi.org/10.1590/S0101-20612009000300005 SF ELIB - SuUB Bremen
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