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Filtros : "ANÁLISE SENSORIAL DE ALIMENTOS" "EEL-LOQ" Removido: "CENA" Limpar

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  • Artigo de periodico

    Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes (2019)

    Guimarães, Daniela Helena Pelegrine ; Alves, Gisele Letícia; Querido, Amanda Faria

    Source: Acta scientiarum. technology (online). Unidade: EEL

    Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, TEXTURA

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    • ABNT

      GUIMARÃES, Daniela Helena Pelegrine e ALVES, Gisele Letícia e QUERIDO, Amanda Faria. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes. Acta scientiarum. technology (online), v. 41, p. 38371-, 2019Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v41i1.38371BlueberryJam:cor. Acesso em: 19 ago. 2024.

    • APA

      Guimarães, D. H. P., Alves, G. L., & Querido, A. F. (2019). Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes. Acta scientiarum. technology (online), 41, 38371-. doi:10.4025/actascitechnol.v41i1.38371BlueberryJam:cor

    • NLM

      Guimarães DHP, Alves GL, Querido AF. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes [Internet]. Acta scientiarum. technology (online). 2019 ;41 38371-.[citado 2024 ago. 19 ] Available from: https://doi.org/10.4025/actascitechnol.v41i1.38371BlueberryJam:cor

    • Vancouver

      Guimarães DHP, Alves GL, Querido AF. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes [Internet]. Acta scientiarum. technology (online). 2019 ;41 38371-.[citado 2024 ago. 19 ] Available from: https://doi.org/10.4025/actascitechnol.v41i1.38371BlueberryJam:cor

  • 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

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    • 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: 19 ago. 2024.

    • 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 2024 ago. 19 ] 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 2024 ago. 19 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33

  • Artigo de periodico

    Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba (2015)

    GUIMARÃES,Daniela Helena Pelegrine; Silva, Fernanda Reis de Souza Rodrigues e; Lênthola, Nathalia Machado

    Source: Brazilian Journal of Food Technology. Unidade: EEL

    Subjects: LEITE, BÚFALOS, LATICÍNIOS, ANÁLISE SENSORIAL DE ALIMENTOS

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    • ABNT

      GUIMARÃES, Daniela Helena Pelegrine e SILVA, Fernanda Reis de Souza Rodrigues e e LÊNTHOLA, Nathalia Machado. Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba. Brazilian Journal of Food Technology, v. 18, n. ja/mar. 2015, 2015Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.4114. Acesso em: 19 ago. 2024.

    • APA

      GUIMARÃES, D. H. P., Silva, F. R. de S. R. e, & Lênthola, N. M. (2015). Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba. Brazilian Journal of Food Technology, 18( ja/mar. 2015). doi:10.1590/1981-6723.4114

    • NLM

      GUIMARÃES DHP, Silva FR de SR e, Lênthola NM. Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba [Internet]. Brazilian Journal of Food Technology. 2015 ;18( ja/mar. 2015):[citado 2024 ago. 19 ] Available from: https://doi.org/10.1590/1981-6723.4114

    • Vancouver

      GUIMARÃES DHP, Silva FR de SR e, Lênthola NM. Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba [Internet]. Brazilian Journal of Food Technology. 2015 ;18( ja/mar. 2015):[citado 2024 ago. 19 ] Available from: https://doi.org/10.1590/1981-6723.4114
  • 1

1 - 3 (3 records)

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