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BNC-Education and the Continuing Education of teachersBNC-Formación de Profesores y la Formación Continua de profesoresA BNC-Formação e a Formação Continuada de professores
(Universidade Estadual Paulista, Faculdade de Ciências e Letras de Araraquara, 2021)
Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
(Elsevier, 2017)
Replacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, ...