Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Mary Ann Ferrer"'
Autor:
María Patricia Piñero, Mary Ann Ferrer, Lilia Arenas de Moreno, Nelson Huerta Leidenz, Katynna Parra, Sylvia Araujo
Publikováno v:
Revista Científica, Vol 15, Iss 3 (2010)
Se formularon un total de 720 unidades de un producto cárnico tipo “carne para hamburguesa” con distintos niveles de una fibra soluble derivada de la avena, (A= 9,58%; B = 13,45% y C = 17,35%) como un sustituto de grasa, para seleccionar la más
Externí odkaz:
https://doaj.org/article/8a03001401ac49a786255b903daebe6a
Autor:
María Patricia Piñero, Mary Ann Ferrer, Lilia Arena de Moreno, Nelson Huerta Leidenz, Katynna Parra, Yasmina Barboza
Publikováno v:
Revista Científica, Vol 14, Iss 6 (2010)
En la presente investigación se evaluó el efecto de la sustitución de grasa sobre el rendimiento a la cocción (RC), la reducción del diámetro (RD), retención de grasa (RG), retención de humedad (RH), y fuerza de corte (FC) en carne para hambu
Externí odkaz:
https://doaj.org/article/60765bb8d1904f7cb1067f3e81d105af
Publikováno v:
International Journal of Education, Teaching, and Social Sciences. 2:56-67
The new normal has brought changes in the teaching-learning platform. Different modalities are implemented to ensure the continuation of education, but some nations had decided to close their educational system while amidst the pandemic. The Philippi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f0f722e481cdcad14be8b73b302e7eb
https://doi.org/10.47747/ijets.v2i1.658
https://doi.org/10.47747/ijets.v2i1.658
Autor:
Adriana Torres Silva e Alves, Hamadi Attia, Yasser Bouhlal, Terri D. Boylston, František Buňka, Oral Capps, Michaela Černíková, Soumela E. Chatziantoniou, Adriano Gomes da Cruz, Oznur Cumhur, Georgia Dimitreli, Mamdouh El-Bakry, Zafer Erbay, Erick Almeida Esmerino, Imène Felfoul, Mary Ann Ferrer, Art Hill, Miočinović Jelena, Meral Kilic-Akyilmaz, Nurcan Koca, Bhavbhuti M. Mehta, Müge Urgu Öztürk, Mustafa Ozturk, Gustavo Luís de Paiva Anciens Ramos, Richardos N. Salek, Leila Maria Spadoti, Apostolos S. Thomareis, Patrícia Blumer Zacarchenco, Miloradović Zorana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a210a3e1a9796ae16c2db3af3243605
https://doi.org/10.1016/b978-0-12-821445-9.00099-6
https://doi.org/10.1016/b978-0-12-821445-9.00099-6
Autor:
Andrew R.C. Kylander-Clark, Nancy R. Riggs, Kathleen M. Marsaglia, Mihai N. Ducea, Paul Stone, Mary Ann Ferrer, M. Robinson Cecil
Publikováno v:
GSA Bulletin. 131:749-765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ebb1933f3c341506813beef8a3d5bec
https://doi.org/10.1130/b31963.1
https://doi.org/10.1130/b31963.1
Publikováno v:
Geological Society of America Abstracts with Programs.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81eba37867f0bc5cdd6d9128092360cd
https://doi.org/10.1130/abs/2017am-301794
https://doi.org/10.1130/abs/2017am-301794
Publikováno v:
LWT - Food Science and Technology. 59:173-180
The objective of this work was to determine if after membrane processing, the physical properties of casein micelles change. Milk was concentrated by ultrafiltration, and also subjected to various levels of diafiltration, by addition of water to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46ac582f130350bca19788131931e743
https://doi.org/10.1016/j.lwt.2014.04.037
https://doi.org/10.1016/j.lwt.2014.04.037
Publikováno v:
Geological Society of America Abstracts with Programs.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d9ac2f38d65835b43be67fd89918d1c
https://doi.org/10.1130/abs/2016am-288035
https://doi.org/10.1130/abs/2016am-288035
Publikováno v:
Geological Society of America Abstracts with Programs.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0cf69b0ffe446bc95441939f8e26afd
https://doi.org/10.1130/abs/2016cd-274610
https://doi.org/10.1130/abs/2016cd-274610