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1 Ergebnisse
1
EFEITO DO AMIDO SOBRE AS CARACTERÍSTICAS TEXTURIAIS DE HAMB..:
Coelho, Geraldine Maria
;
Weschenfelder, Ângela Vanelli
;
Meinert, Elza Maria
..
https://revistas.ufpr.br/alimentos/article/view/8393/5842. , 2007
Link:
https://revistas.ufpr.br/alimentos/article/view/8393
RT Journal T1
EFEITO DO AMIDO SOBRE AS CARACTERÍSTICAS TEXTURIAIS DE HAMBÚRGUER DE PEIXE: ANÁLISE SENSORIAL E INSTRUMENTAL ; EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES
UL https://suche.suub.uni-bremen.de/peid=base-ftunivparanaojs:oai:revistas.ufpr.br:article_8393&Exemplar=1&LAN=DE A1 Coelho, Geraldine Maria A1 Weschenfelder, Ângela Vanelli A1 Meinert, Elza Maria A1 Amboni, Renata Dias de Mello Castanho A1 Beirão, Luiz Henrique PB UFPR YR 2007 K1 SURIMI K1 STARCH K1 TPA K1 PCA K1 SENSORY-INSTRUMENTAL CORRELATION K1 PLS K1 AMIDO K1 ANÁLISE DE PERFIL DE TEXTURA K1 ACP K1 CORRELAÇÃO SENSORIAL-INSTRUMENTAL JF https://revistas.ufpr.br/alimentos/article/view/8393/5842 LK http://dx.doi.org/https://revistas.ufpr.br/alimentos/article/view/8393 DO https://revistas.ufpr.br/alimentos/article/view/8393 SF ELIB - SuUB Bremen
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