Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sheyla Anália Pinto"'
Autor:
Jéssica Ribeiro Henrique, Jessimara Ribeiro Henrique, Leonardo Milani Avelar Rodrigues, Marcel Gomes Paixão, Sheyla Anália Pinto, Sônia De Oliveira Duque Paciulli
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 67, Iss 389, Pp 27-33 (2012)
Este trabalho teve o objetivo de desenvolver e caracterizar os atributos físico-químicos e sensoriais de sobremesas lácteas (flan) produzidas com diferentes variedades de maracujá na sua forma integral (casca, semente e polpa) sendo estes maracuj
Externí odkaz:
https://doaj.org/article/a9195878e6e6425881e450722c987e02
Autor:
Jessimara Ribeiro Henrique, Marcel Gomes Paixão, Jéssica Ribeiro Henrique, Leonardo Milani Avelar Rodrigues, Sheyla Anália Pinto, Sônia De Oliveira Duque Paciulli
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 67, n. 389 (2012); 27-33
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 389 (2012); 27-33
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 389 (2012); 27-33
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
This work has the objective of development and characterization of physical-chemical and sensory attributes of milk-based dessert (flan) produced with different species of passion fruit in its entirety (peel, seed and pulp) and these are yellow passi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77b9c19fe41e555ccb70ce6f16c580ee
https://doi.org/10.5935/2238-6416.20120075
https://doi.org/10.5935/2238-6416.20120075
Autor:
Olga Lucía Mondragón Bernal, Roberta Hilsdorf Piccoli, José Guilherme Lembi Ferreira Alves, Sheyla Anália Pinto, Moisés Tomás Ngome, Elisângela de Carmo Domingo
Publikováno v:
Acta Scientiarum. Technology. 39:543
The production of propionic acid using skim serum by-products of the dairy industry was investigated, and the influence of inoculum concentration of Propionibacterium freudenreichii PS-1 and its time of inoculation for the production of propionic aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5e108745584440a6edf1718dd3a4988
https://doi.org/10.4025/actascitechnol.v39i5.29479
https://doi.org/10.4025/actascitechnol.v39i5.29479