DIFERENTES ESPESSANTES, NÍVEIS DE GORDURA E LACTOSSORO EM CREME DE RICOTA
The consumption of low-calorie foods has increased in recent decades. The industries that are committed to health promotion have been developing technologies for food production with reduced fat, meeting the demands of consumers. Thus, this study began with a review of the behavior of different thic...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2013
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| Online Access: | http://repositorio.ufsm.br/handle/1/5729 |