Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Merícia Harumi Hirano"'
Autor:
Yana Jorge Polizer, Daniel Pompeu, Raul Pereira Fregonesi, Merícia Harumi Hirano, Maria Teresa de Alvarenga Freire, Marco Antonio Trindade
Publikováno v:
Ciência Animal Brasileira, Vol 19, Pp 1-9 (2018)
O objetivo deste trabalho foi desenvolver e avaliar as características físico-químicas e sensoriais de apresuntado adicionado de fibra de ervilha como substituto parcial de carne visando redução de custos. Foram processadas duas formulações: C
Externí odkaz:
https://doaj.org/article/4604be65e8494e9c8cbc6ab5d9f526c4
Autor:
Yana Jorge POLIZER, Daniel POMPEU, Merícia Harumi HIRANO, Maria Teresa de Alvarenga FREIRE, Marco Antonio TRINDADE
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 62-69 (2015)
The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction o
Externí odkaz:
https://doaj.org/article/541abe89816e4f739237c28ab68f0309
Autor:
Merícia Harumi Hirano, Yana Jorge Polizer, Maria Teresa de Alvarenga Freire, Daniel Pompeu, Marco Antonio Trindade
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 62-69 (2015)
Brazilian Journal of Food Technology, Volume: 18, Issue: 1, Pages: 62-69, Published: MAR 2015
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Brazilian Journal of Food Technology v.18 n.1 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 18, Issue: 1, Pages: 62-69, Published: MAR 2015
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Brazilian Journal of Food Technology v.18 n.1 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction o