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Time-intensity Profile Of Pitanga Nectar (eugenia Uniflora L.) With Different Sweeteners: Sweetness And Bitterness
(SAGE PUBLICATIONS LTDLONDON, 2016)
Physico-chemical Properties Of Functional Low-fat Beef Burgers: Fatty Acid Profile Modification
(Elsevier Science BVAmsterdam, 2017)
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content
(2020-03-01)
Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the ...
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
(Elsevier Science BvAmsterdamHolanda, 2013)
Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
(Elsevier Science BvAmsterdamHolanda, 2010)