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1 Ergebnisse
1
INFLUÊNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS M..:
FADINI, ANA LÚCIA
;
FACCHINI, FERNANDA
;
QUEIROZ, MARISE BONIFÁCIO
..
https://revistas.ufpr.br/alimentos/article/view/1154/955. , 2003
Link:
https://revistas.ufpr.br/alimentos/article/view/1154
RT Journal T1
INFLUÊNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS MOLES PRODUZIDAS COM E SEM GOMA GELANA
UL https://suche.suub.uni-bremen.de/peid=base-ftunivparanaojs:oai:revistas.ufpr.br:article_1154&Exemplar=1&LAN=DE A1 FADINI, ANA LÚCIA A1 FACCHINI, FERNANDA A1 QUEIROZ, MARISE BONIFÁCIO A1 ANJOS, VALÉRIA DELGADO DE A A1 YOTSUYANAGI, KATUMI PB UFPR YR 2003 K1 BALA MOLE K1 BALA-TEXTURA K1 GOMA GELANA K1 SOFT CANDY K1 CANDY-TEXTURE K1 GELLAN GUM JF https://revistas.ufpr.br/alimentos/article/view/1154/955 LK http://dx.doi.org/https://revistas.ufpr.br/alimentos/article/view/1154 DO https://revistas.ufpr.br/alimentos/article/view/1154 SF ELIB - SuUB Bremen
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