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Grading of Potato Chips According to Their Sensory Quality Determined by Color
(2012)
Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
Teachers’ perception in relation to the sensory processing of students with autism spectrum disorderPercepção de professores em relação ao processamento sensorial de estudantes com transtorno do espectro autista1
(2020-10-01)
This study aimed to identify the perception of teachers in relation to the sensory processing of students with Autism Spectrum Disorder (ASD). Nineteen teachers of Early Childhood Education and early grades of Elementary ...
Avaliação sensorial de cafés especiais: um enfoque multivariadoSensory evaluation of specialty coffees: a multivariate approach
(UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASIL, 2014)
Caracterização físico-química, reológica e sensorial de queijos tipo Prato com teor reduzido de gorduraChemical composition, rheological and sensorial characterization of reduced fat Prato cheese
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009)
Avaliação química e sensorial do grão da aveia em diferentes formas de processamento
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2011-03-29)
Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber ...
Formação continuada de professores: transtorno do processamento sensorial e as consequências para o desempenho escolar
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Educação Especial - PPGEEs, 2014-02-25)
The Sensory Processing Disorder (SPD) can cause difficulties on scholar performance and behavior problems in this context, what may interfere, thus, on the full participation of the student. The teachers are on a ideal ...
Perfil sensorial de marcas comerciales de queso mantecoso producido en cajamarca
(Universidad Nacional de Trujillo, 2016)