Navegando por Assunto Texture
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Data do documento | Título | Autor(es) |
2016 | Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties | Silva, Lidiane Bataglia da; et. al.; ; ; ; ; ; ; ; |
2016 | Correlating physical and sensory texture measurements of hearts of palm in conserve | Ormenese, Rita de Cássia Salvucci Celeste; ; ; ; ; ; ; ; |
2015 | Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids | Saldaña, Erick; et. al.; ; ; ; ; ; ; ; |
2018 | Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid | Tassi, Adriana Luiza Wain; Bento, Juliana Aparecida Correia; Caliari, Márcio; Silva, Vera Sônia Nunes da; Pacheco, Maria Teresa Bertoldo; Soares Junior, Manoel Soares |
2011 | Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride | Horita, C.N.; et al.; ; ; ; ; ; ; ; |
2020 | Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid | Tassi, Adriana Luiza Wain; et. al.; ; ; ; ; ; ; ; |