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Refinado por: Nome da Publicação: LWT remover
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1
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties

Fabiana França Samara dos Santos Harada-Padermo; Rafaela Alves Frasceto; Erick Saldaña; José Manuel Lorenzo; Thais Maria Ferreira de Souza Vieira; Miriam Mabel Selani

LWT Amsterdam v. 154, art. 112724, p. 1-10, 2021

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

2
Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger
Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger
Material Type:
Artigo 		Adicionar ao Meu Espaço

Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger

Leandro Presenza Luis Felipe de Freitas Fabrício; Juliana Antunes Galvão; Thais Maria Ferreira de Souza Vieira

LWT Amsterdam v. 156, art. 113008, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Vieira, T
  2. Saldaña, E
  3. Fabrício, L
  4. Harada-Padermo, S
  5. Frasceto, R

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. Hambúrguer
  3. Mandioca
  4. Aveia
  5. Tambaqui

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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