ReP USP - Resultado da busca

Monografia/livro
Feasibility in Using Banana Flour in Bread Production: Centesimal and Sensory Analysis (2021)
Carvalho, Nathália Rafaela Santos; Rosa, Maria Thereza de Moraes Gomes; Tornizielo, Isabela Francabandiera; Guimarães, Daniela Helena Pelegrine
Source: Part of Smart Innovation, Systems and Technologies. Unidade: EEL
Subjects: BANANA, FARINHAS, PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Nathália Rafaela Santos et al. Feasibility in Using Banana Flour in Bread Production: Centesimal and Sensory Analysis. Part of Smart Innovation, Systems and Technologies. Campinas-SP: Springer Charm. Disponível em: https://doi.org/10.1007/978-3-030-57566-3_31. Acesso em: 20 fev. 2026. , 2021
APA
Carvalho, N. R. S., Rosa, M. T. de M. G., Tornizielo, I. F., & Guimarães, D. H. P. (2021). Feasibility in Using Banana Flour in Bread Production: Centesimal and Sensory Analysis. Part of Smart Innovation, Systems and Technologies. Campinas-SP: Springer Charm. doi:10.1007/978-3-030-57566-3_31
NLM
Carvalho NRS, Rosa MT de MG, Tornizielo IF, Guimarães DHP. Feasibility in Using Banana Flour in Bread Production: Centesimal and Sensory Analysis [Internet]. Part of Smart Innovation, Systems and Technologies. 2021 ;202 321-326.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-57566-3_31
Vancouver
Carvalho NRS, Rosa MT de MG, Tornizielo IF, Guimarães DHP. Feasibility in Using Banana Flour in Bread Production: Centesimal and Sensory Analysis [Internet]. Part of Smart Innovation, Systems and Technologies. 2021 ;202 321-326.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-57566-3_31
Parte de monografia/livro
A Practical and Precise Method for Heating Calculus in Agitated Jacketed Vessels with Half-Pipe Coil (2021)
Rosa, Maria Thereza de Moraes Gomes; Paulino Júnior, Leandro; Mota, Natan Mastrocollo; Ferreira, Eric Henrique; Valamede, Luana Spósito; Guimarães, Daniela Helena Pelegrine
Source: Part of Smart Innovation, Systems and Technologies. Unidade: EEL
Assunto: ENGENHARIA QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSA, Maria Thereza de Moraes Gomes et al. A Practical and Precise Method for Heating Calculus in Agitated Jacketed Vessels with Half-Pipe Coil. Part of Smart Innovation, Systems and Technologies. Tradução . Campinas-SP: Springer Charm, 2021. v. 233. p. 528-536. Disponível em: https://doi.org/10.1007/978-3-030-75680-2_58. Acesso em: 20 fev. 2026.
APA
Rosa, M. T. de M. G., Paulino Júnior, L., Mota, N. M., Ferreira, E. H., Valamede, L. S., & Guimarães, D. H. P. (2021). A Practical and Precise Method for Heating Calculus in Agitated Jacketed Vessels with Half-Pipe Coil. In Part of Smart Innovation, Systems and Technologies (Vol. 233, p. 528-536). Campinas-SP: Springer Charm. doi:10.1007/978-3-030-75680-2_58
NLM
Rosa MT de MG, Paulino Júnior L, Mota NM, Ferreira EH, Valamede LS, Guimarães DHP. A Practical and Precise Method for Heating Calculus in Agitated Jacketed Vessels with Half-Pipe Coil [Internet]. In: Part of Smart Innovation, Systems and Technologies. Campinas-SP: Springer Charm; 2021. p. 528-536.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-75680-2_58
Vancouver
Rosa MT de MG, Paulino Júnior L, Mota NM, Ferreira EH, Valamede LS, Guimarães DHP. A Practical and Precise Method for Heating Calculus in Agitated Jacketed Vessels with Half-Pipe Coil [Internet]. In: Part of Smart Innovation, Systems and Technologies. Campinas-SP: Springer Charm; 2021. p. 528-536.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-75680-2_58
Parte de monografia/livro
Mechanical and Technological Behavior of Protein-Modified Mortars (2019)
Godoy, Leonardo Proença Mendes de Almeida; Thomaz, Diego Leandro; Pissolati, André Luis; Guimarães, Daniela Helena Pelegrine ; Rosa, Maria Thereza de Moraes Gomes
Source: Part of Smart Innovation, Systems and Technologies. Unidade: EEL
Assunto: ARGAMASSA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GODOY, Leonardo Proença Mendes de Almeida et al. Mechanical and Technological Behavior of Protein-Modified Mortars. Part of Smart Innovation, Systems and Technologies. Tradução . [S.l.]: Springer International Publishing, 2019. v. 140. p. 15-24. Disponível em: https://doi.org/10.1007/978-3-030-16053-1_2. Acesso em: 20 fev. 2026.
APA
Godoy, L. P. M. de A., Thomaz, D. L., Pissolati, A. L., Guimarães, D. H. P., & Rosa, M. T. de M. G. (2019). Mechanical and Technological Behavior of Protein-Modified Mortars. In Part of Smart Innovation, Systems and Technologies (Vol. 140, p. 15-24). Springer International Publishing. doi:10.1007/978-3-030-16053-1_2
NLM
Godoy LPM de A, Thomaz DL, Pissolati AL, Guimarães DHP, Rosa MT de MG. Mechanical and Technological Behavior of Protein-Modified Mortars [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 15-24.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_2
Vancouver
Godoy LPM de A, Thomaz DL, Pissolati AL, Guimarães DHP, Rosa MT de MG. Mechanical and Technological Behavior of Protein-Modified Mortars [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 15-24.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_2
Parte de monografia/livro
Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk (2019)
Guimarães, Daniela Helena Pelegrine ; Barros, Débora; Rosa, Maria Thereza de Moraes Gomes
Source: Part of Smart Innovation, Systems and Technologies. Unidade: EEL
Subjects: GOAT BREEDING, ANÁLISE SENSORIAL DE ALIMENTOS, TEXTURE SENSORIAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIMARÃES, Daniela Helena Pelegrine e BARROS, Débora e ROSA, Maria Thereza de Moraes Gomes. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk. Part of Smart Innovation, Systems and Technologies. Tradução . [S.l.]: Springer International Publishing, 2019. v. 140. p. 339-346. Disponível em: https://doi.org/10.1007/978-3-030-16053-1_33. Acesso em: 20 fev. 2026.
APA
Guimarães, D. H. P., Barros, D., & Rosa, M. T. de M. G. (2019). Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk. In Part of Smart Innovation, Systems and Technologies (Vol. 140, p. 339-346). Springer International Publishing. doi:10.1007/978-3-030-16053-1_33
NLM
Guimarães DHP, Barros D, Rosa MT de MG. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 339-346.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33
Vancouver
Guimarães DHP, Barros D, Rosa MT de MG. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 339-346.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33

USP Schools

ReP

Filtros

Authors

Subjects

Non normalized affiliation