Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Paula Mariano da Motta Floresta"'
Autor:
Sheila de Andrade, Paula Mariano da Motta Floresta, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel Martins
Publikováno v:
Vértices, Vol 16, Iss 1, Pp 87-99 (2014)
Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices i
Externí odkaz:
https://doaj.org/article/dc7ea32e01ed4bfab57d2443b347d837
Autor:
Sheila de Andrade, Paula Mariano da Motta Floresta, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel Martins
Publikováno v:
Revista Vértices; Vol. 16 No. 1 (2014); 87-99
Revista Vértices; Vol. 16 Núm. 1 (2014); 87-99
Revista Vértices; v. 16 n. 1 (2014); 87-99
Vértices (Campos dos Goitacazes. Online)
Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
Vértices, Vol 16, Iss 1, Pp 87-99 (2014)
Revista Vértices; Vol. 16 Núm. 1 (2014); 87-99
Revista Vértices; v. 16 n. 1 (2014); 87-99
Vértices (Campos dos Goitacazes. Online)
Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
Vértices, Vol 16, Iss 1, Pp 87-99 (2014)
Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::53260561d3388d530500661278e6bb47
https://essentiaeditora.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006
https://essentiaeditora.iff.edu.br/index.php/vertices/article/view/1809-2667.20140006
