Zobrazeno 1 - 4
of 4
pro vyhledávání: '"R C, Della Modesta"'
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 51, Iss 1, Pp 100-104 (2001)
Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9(0) Brix was homogenised under pressure (17 MPa) and fermented with and without addition
Externí odkaz:
https://doaj.org/article/16b5bb6d0ec84bc699dd2f396bd29e78
Autor:
Amauri Rosenthal, Aline L. S. Silva, José Carlos Sá Ferreira, R. C. Della Modesta, Elisabeth Borges Gonçalves
Publikováno v:
Acta Horticulturae. :267-273
Mango juice production and exportation have increased in the last years mainly due to the increase in the acceptance of the product, and also because the harvest period in Brazil does not coincide with the one verified in most of the other major prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce4f4c24d05460bd7a4c07facbde1c1f
https://doi.org/10.17660/actahortic.2004.645.28
https://doi.org/10.17660/actahortic.2004.645.28
Publikováno v:
Food Science and Technology, Vol 23, Iss 1, Pp 1-5 (2003)
O mel é um produto natural de abelhas fabricado a partir do néctar das flores (mel floral) e de secreções de partes vivas das plantas, ou de excreções de insetos sugadores de partes vivas das plantas (mel de melato). O melato é uma fonte alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::acd05ce397df977e9cfbeae442fc2a3e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100002
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100002
Autor:
Maria de Fatima Gomides, R. C. Della-Modesta, Gisélia Campos, Teófilo José Pimentel da Silva, Ronoel Luiz de Oliveira Godoy, K. E. Baptista
Publikováno v:
Food Science and Technology, Vol 23, Iss 1, Pp 1-5 (2003)
Food Science and Technology, Volume: 23, Issue: 1, Pages: 1-5, Published: APR 2003
Food Science and Technology v.23 n.1 2003
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 23, Issue: 1, Pages: 1-5, Published: APR 2003
Food Science and Technology v.23 n.1 2003
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
O mel é um produto natural de abelhas fabricado a partir do néctar das flores (mel floral) e de secreções de partes vivas das plantas, ou de excreções de insetos sugadores de partes vivas das plantas (mel de melato). O melato é uma fonte alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91bbcbcef48b71c7bffe0c47880eb7f9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100002
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100002