Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Daiane Serbai"'
Autor:
Daiane Serbai, Cíntia Reis Ballard, Maria Raquel Manhani, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
O Mundo da Saúde, Vol 40, Iss 3, Pp 343-352 (2016)
The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and stand
Externí odkaz:
https://doaj.org/article/f8f2ef5c88d942a3b719170e4e98a3ea
Autor:
Letícia Claudy, Daiane Serbai, Elisvânia Freitas dos Santos, Maria Raquel Manhani, Daiana Novello, Érica Caroline da Silva
Publikováno v:
Evidência, Vol 14, Iss 1 (2014)
Este estudo avaliou a aceitabilidade sensorial de brigadeiros de chocolate adicionados de aveia e banana e buscou determinar sua composição físico-química. Foram elaboradas duas formulações de brigadeiro: F1 – padrão (sem adição de aveia e
Externí odkaz:
https://doaj.org/article/13a2ec1fadb64b1ebb0a3411e951575d
Autor:
Maria Raquel Manhani, Cíntia Reis Ballard, Daiane Serbai, Daiana Novello, Elisvânia Freitas dos Santos
Publikováno v:
O Mundo da Saúde. 40:343-352
The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and stand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24b05927444c019d5a8e0099282d442b
https://doi.org/10.15343/0104-7809.20164003343352
https://doi.org/10.15343/0104-7809.20164003343352
Publikováno v:
Revista do Instituto Adolfo Lutz.
This study prepared formulations, and the sensory acceptability of soups containing sodium chloride (NaCl) salt substitutes was evaluated. In Step 1, seven samples containing NaCl (0 to 0.60 %) were formulated for determining the optimal concentratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac3a6ba19d27758687d2d123e39e6971
https://doi.org/10.18241/0073-98552014731609
https://doi.org/10.18241/0073-98552014731609