المؤلفون: Pflanzer, Sérgio Bertelli, Cruz, Adriano Gomes da, Hatanaka, Camila Lie, Mamede, Priscila Lourezon, Cadena, Rafael, Faria, José Assis Fonseca, Silva, Maria Aparecida Azevedo Pereira da

المصدر: Food Science and Technology. June 2010 30(2)

مصطلحات موضوعية: bebida láctea achocolatada, análise sensorial, análise descritiva quantitativa, aceitação, doçura

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200016

المؤلفون: Lima, Juliana. A., Catharino, Rodrigo R., Godoy, Helena T.

المصدر: Food Science and Technology. March 2004 24(1)

مصطلحات موضوعية: ácido fólico, CLAE, leite em pó, leite esterilizado, bebida láctea achocolatada

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100016

المؤلفون: Sérgio Bertelli Pflanzer, Adriano Gomes da Cruz, Camila Lie Hatanaka, Priscila Lourezon Mamede, Rafael Cadena, José Assis Fonseca Faria, Maria Aparecida Azevedo Pereira da Silva

المصدر: Food Science and Technology, Vol 30, Iss 2, Pp 391-398 (2010)

مصطلحات موضوعية: bebida láctea achocolatada, análise sensorial, análise descritiva quantitativa, aceitação, doçura, chocolate milk beverage, sensory analysis, descriptive quantitative analysis, acceptance, sweetness, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200016; https://doaj.org/toc/0101-2061; https://doaj.org/toc/1678-457X; https://doaj.org/article/6935460ce794471a95760594d461d067

الاتاحة: https://doi.org/10.1590/S0101-20612010000200016
https://doaj.org/article/6935460ce794471a95760594d461d067

المؤلفون: Juliana. A. Lima, Rodrigo R. Catharino, Helena T. Godoy

المصدر: Food Science and Technology, Vol 24, Iss 1, Pp 82-87 (2004)

مصطلحات موضوعية: ácido fólico, CLAE, leite em pó, leite esterilizado, bebida láctea achocolatada, folic acid, HPLC, powder milk, sterilized milk, chocolate beverages, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100016; https://doaj.org/toc/0101-2061; https://doaj.org/toc/1678-457X; https://doaj.org/article/86de940e64f546ef9a0ad32774411343

الاتاحة: https://doi.org/10.1590/S0101-20612004000100016
https://doaj.org/article/86de940e64f546ef9a0ad32774411343

المؤلفون: José de Assis Fonseca Faria, Maria Aparecida Azevedo Pereira da Silva, Camila Lie Hatanaka, Rafael Silva Cadena, Adriano G. Cruz, Priscila Lourezon Mamede, S. B. Pflanzer

المصدر: Food Science and Technology v.30 n.2 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 30, Issue: 2, Pages: 391-398, Published: JUN 2010

مصطلحات موضوعية: Physics, bebida láctea achocolatada, sensory analysis, chocolate milk beverage, análise sensorial, doçura, descriptive quantitative analysis, análise descritiva quantitativa, sweetness, aceitação, Humanities, acceptance, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57979ff76482dad533b5e14505ab9404
https://doi.org/10.1590/s0101-20612010000200016

المؤلفون: Helena Teixeira Godoy, Juliana Aristéia de Lima, Rodrigo Ramos Catharino

المصدر: Food Science and Technology, Volume: 24, Issue: 1, Pages: 82-87, Published: MAR 2004
Food Science and Technology v.24 n.1 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: Vitamin, Enriched Food, Chromatography, bebida láctea achocolatada, leite em pó, ácido fólico, CLAE, Sterilized milk, food and beverages, chocolate beverages, leite esterilizado, powder milk, High-performance liquid chromatography, folic acid, chemistry.chemical_compound, Milk Chocolate, chemistry, Folic acid, sterilized milk, Gradient elution, Food science, HPLC, Trichloroacetic acid, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8783bedecf751d0a84988648e21d5c0
https://doi.org/10.1590/s0101-20612004000100016