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المؤلفون: Neusa Fátima Seibel, Ana Carolina Silva José, Nadine Letícia Vieira da Silva, Ana Flávia Sampaio Paulo
المصدر: Research, Society and Development; Vol. 10 No. 9; e0510917712
Research, Society and Development; Vol. 10 Núm. 9; e0510917712
Research, Society and Development; v. 10 n. 9; e0510917712
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEIمصطلحات موضوعية: Microestructura, Productos de soja, Microestrutura, Lipid oxidation, Interfase óleo-água, medicine, Food science, Microstructure, General Environmental Science, Interfaz aceite-agua, Oil-water interface, Emulsión, Moisture, Chemistry, Lipid level, Emulsion, Proteins, Green color, Emulsão, Soy products, Lipid content, Proteínas, General Earth and Planetary Sciences, Produtos de soja, Xanthan gum, medicine.drug
وصف الملف: application/pdf
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المؤلفون: Ana Flávia Sampaio Paulo, Ana Carolina Silva José, Elza Iouko Ida, Neusa Fátima Seibel, Nadine Letícia Vieira da Silva
المصدر: Research, Society and Development; Vol. 9 No. 11; e1969119528
Research, Society and Development; Vol. 9 Núm. 11; e1969119528
Research, Society and Development; v. 9 n. 11; e1969119528
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEIمصطلحات موضوعية: Sensory acceptance, Goma xantana, Maionese, Productos de soja, Protein content, chemistry.chemical_compound, Aceptación sensorial, medicine, Aceitação sensorial, Food science, Sugar, Xanthan gum, General Environmental Science, Mathematics, Emulsión, Potassium sorbate, Emulsion, Mayonesa, chemistry, Emulsão, Soy products, Lipid content, General Earth and Planetary Sciences, Citric acid, Produtos de soja, Mayonnaise, medicine.drug
وصف الملف: application/pdf