Aplicación de cobertura comestible como estrategia de reducción de sal en la masa de pizza

Autor: Vasques, Crislayne Teodoro, Silva, Denise de Moraes Batista da, Monteiro, Antonio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 11 No. 10; e566111031112
Research, Society and Development; Vol. 11 Núm. 10; e566111031112
Research, Society and Development; v. 11 n. 10; e566111031112
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Reducing salt has been strongly recommended by the World Health Organization (WHO), as the average daily intake of salt has been far above the level recommended by the WHO. The objective of this research was to reduce the sodium content in pizza doug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1568cd6802acc43d420d62adca55aec7
https://rsdjournal.org/index.php/rsd/article/view/31112

Producción de maltas especiales de trigo a escala piloto, producción y caracterización de cerveza

Autor: Trentin, Lorena Saviani, Raniero, Ghiovani Zanzotti, Vasques, Crislayne Teodoro, Berwig, Kimberli Pauline, Alves, Eloize da Silva, Mendes, Maiara Pereira, Monteiro, Antônio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e3110312879
Research, Society and Development; Vol. 10 Núm. 3; e3110312879
Research, Society and Development; v. 10 n. 3; e3110312879
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Beer is one of the most consumed beverages in the world and for its production, malt, water, hops, yeasts and adjuncts are needed as ingredients, with malt being the main ingredient and one that defines the quality and flavor of the drink. However, m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::27fd7b7367f157243903b2626a92ded2
https://rsdjournal.org/index.php/rsd/article/view/12879