Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulpVânia Regina Nicoletti Telis Paulo José do Amaral Sobral; Javier Telis RomeroFood Science and Technology International London v. 12, n. 3, p. 181-187, 2006London 2006Acesso online. A biblioteca também possui exemplares impressos. |
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2 |
Material Type: Artigo
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Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creamsCarmen Silvia Fávaro-Trindade Júlio Cesar de Carvalho Balieiro; P. F Dias; Flávia Amaral Sanino; Camila BoschiniFood Science and Technology International London v. 13, n. 4, p. 285-291, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
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3 |
Material Type: Artigo
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Thermal evaporation representation of rise in boiling point of grapefruit juiceJavier Telis Romero D Cantú-Lozano; Vânia Regina Nicoletti Telis; Ana Lúcia GabasFood Science and Technology International London v. 13, n. 3, p. 225-229, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
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4 |
Material Type: Artigo
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Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from BrazilMaria Inês Genovese Márcia da Silva Pinto; Any Elisa de Souza Schmidt Gonçalves; Franco Maria LajoloFood Science and Technology International New York v. 14, n. 3, p. 207-214, 2008New York 2008Acesso online |
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5 |
Material Type: Artigo
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Microcapsules of a casein hydrolysate production, characterization, and application in protein barsGlaucia Aguiar Rocha Marco Antonio Trindade; Flávia Maria Netto; Carmen Silvia Fávaro-TrindadeFood Science and Technology International London v. 15, n. 4, p. 407-413, 2009London 2009Acesso online. A biblioteca também possui exemplares impressos. |
|
6 |
Material Type: Artigo
|
Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulpVânia Regina Nicoletti Telis Paulo José do Amaral Sobral; Javier Telis RomeroFood Science and Technology International London v. 12, n. 3, p. 181-187, 2006London 2006Acesso online. A biblioteca também possui exemplares impressos. |
|
7 |
Material Type: Artigo
|
Thermal evaporation representation of rise in boiling point of grapefruit juiceJavier Telis Romero D Cantú-Lozano; Vânia Regina Nicoletti Telis; Ana Lúcia GabasFood Science and Technology International London v. 13, n. 3, p. 225-229, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
|
8 |
Material Type: Artigo
|
Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creamsCarmen Silvia Fávaro-Trindade Júlio Cesar de Carvalho Balieiro; P. F Dias; Flávia Amaral Sanino; Camila BoschiniFood Science and Technology International London v. 13, n. 4, p. 285-291, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
|
9 |
Material Type: Artigo
|
Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from BrazilMaria Inês Genovese Márcia da Silva Pinto; Any Elisa de Souza Schmidt Gonçalves; Franco Maria LajoloFood Science and Technology International New York v. 14, n. 3, p. 207-214, 2008New York 2008Acesso online |
|
10 |
Material Type: Artigo
|
Microcapsules of a casein hydrolysate production, characterization, and application in protein barsGlaucia Aguiar Rocha Marco Antonio Trindade; Flávia Maria Netto; Carmen Silvia Fávaro-TrindadeFood Science and Technology International London v. 15, n. 4, p. 407-413, 2009London 2009Acesso online. A biblioteca também possui exemplares impressos. |