Showing 1 - 8 results of 8 for search 'FERNANDA ZARATINI VISSOTTO', query time: 0.11s Refine Results
  1. 1
    Alimento para fins especiais: ingredientes, elaboração e aglomeração Food for special needs: ingredients, development and agglomeration
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  2. 2
    Avaliação da influência dos processos de lecitinação e de aglomeração nas propriedades físicas de achocolatado em pó Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration)
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    Article
  3. 3
    AVALIAÇÃO DA ESTABILIDADE DE GELÉIAS LIGHT DE MORANGO E DE GOIABA / EVALUATION OF LIGHT STRAWBERRY AND GUAVA JELLIES STABILITY
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    Article
  4. 4
    Influência de diferentes agentes de corpo nas características reológicas e sensoriais de chocolates diet em sacarose e light em calorias Influence of different bulk agents in the rheological and sensory characteristics of diet and light chocolate
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  5. 5
    Propriedades físicas e reológicas de produtos à base de frutas
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  6. 6
    Color degradation kinetics in low-calorie strawberry and guava jellies
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  7. 7
    Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam
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  8. 8
    Characterization and evaluation of stability of bioactive compounds in fruit smoothies
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    Article
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