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1 Ergebnisse
1
Desenvolvimento de sorvete utilizando o rizoma de taro (Col..:
Penso, Maiara
;
Quadros, Marcia Silva de
;
Port, Wagner
PENSO, Maiara; QUADROS, Marcia Silva de; PORT, Wagner. Desenvolvimento de sorvete utilizando o rizoma de taro (Colocasia esculenta (L.) Schott) com redução no teor de lipídios. 2016. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2016.. , 2016
Link:
http://repositorio.utfpr.edu.br/jspui/handle/1/13301
RT Journal T1
Desenvolvimento de sorvete utilizando o rizoma de taro (Colocasia esculenta (L.) Schott) com redução no teor de lipídios ; Ice cream development using rhizome taro (Colocasia esculenta (L.) Schott) with reduction in content lipid
UL https://suche.suub.uni-bremen.de/peid=base-ftunivtfp:oai:repositorio.utfpr.edu.br:1_13301&Exemplar=1&LAN=DE A1 Penso, Maiara A1 Quadros, Marcia Silva de A1 Port, Wagner PB Universidade Tecnológica Federal do Paraná; Medianeira; Brasil; Tecnologia em Alimentos; UTFPR YR 2016 K1 Intolerância a lactose K1 Alergia a alimentos K1 Gordura K1 Lactose intolerance K1 Food allergy K1 Fat K1 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS JF PENSO, Maiara; QUADROS, Marcia Silva de; PORT, Wagner. Desenvolvimento de sorvete utilizando o rizoma de taro (Colocasia esculenta (L.) Schott) com redução no teor de lipídios. 2016. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2016. LK http://repositorio.utfpr.edu.br/jspui/handle/1/13301 DO http://repositorio.utfpr.edu.br/jspui/handle/1/13301 SF ELIB - SuUB Bremen
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