skip to main content
Idioma:
Mostrar Somente
Refinado por: assunto: Sorvete remover Food Science and Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Application of fats in some food products
Application of fats in some food products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of fats in some food products

Raquel Vallerio Rios Meibel Durigan Ferreira Pessanha; Poliana Fernandes de Almeida; Clara Leonel Viana; Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 34, n. 1, p. 3-15, 20144

Campinas 2014

Item não circula. Consulte sua biblioteca.(Acessar)

2
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Juliana Gobbi de Lima Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 4, p. 664-671, 2016

Campinas 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Cha )(Acessar)

3
Impact of stabilizers on the rheological properties of ice creams
Impact of stabilizers on the rheological properties of ice creams
Material Type:
Artigo 		Adicionar ao Meu Espaço

Impact of stabilizers on the rheological properties of ice creams

Mariana Carniel Milliatti Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 38, n. 4, p. 733-739, 2018

Campinas 2018

Item não circula. Consulte sua biblioteca.(Acessar)

4
Ice creams made from cow’s and goat’s milks with different fat concentrations physical-chemical and sensory properties
Ice creams made from cow’s and goat’s milks with different fat concentrations physical-chemical and sensory properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ice creams made from cow’s and goat’s milks with different fat concentrations physical-chemical and sensory properties

Carolina Corrêa de Carvalho Renata Barbosa Bodini; Paulo José do Amaral Sobral; Alessandra Lopes de Oliveira

Food Science and Technology Campinas v. 42, art. e79721, p. 1-8, 2022

Campinas 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Ice )(Acessar)

Personalize Seus Resultados

  1. Editar

Refine Search Results

Mostrar Somente

  1. Disponível na Biblioteca (2)

Data de Publicação 

De até
Refinar

Novas Pesquisas Sugeridas

Ignorar minha busca e procurar por tudo

Deste Autor:

  1. Lannes, S
  2. Brito-Oliveira, T
  3. Sobral, P
  4. Pinho, S
  5. Almeida, P

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. Hidrocoloide
  3. Microencapsulação
  4. Reologia
  5. Chocolate

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.