Consulta: (autoria:"CALDAS, C. M.")
Registros recuperados: 2
Data/hora: 05/06/2024 09:16:06

CALDAS, C. M.; MAIA, J. L. V.; SILVA, J. P. L. da; CARVALHO, C. W. P. de; TAKEITI, C. Y. Storage and flavor influence on the rheological properties of handmade mayonnaises. In: BRAZILIAN CONFERENCE ON RHEOLOGY, 6., 2013, Rio de Janeiro. Proceedings... Rio de Janeiro: PUC-RJ, 2013.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/90792/1/2013-087.pdf
Biblioteca(s): Embrapa Agroindústria de Alimentos.

CALDAS, C. M.; MATTOS, M. da C.; GALDEANO, M. C.; COUTINHO, M. S.; SILVA, E. C. B.; CARVALHO, C. W. P. Oscilatory rheometry a tool to understand the extrusion of rice/whey blends. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/68439/1/2012-143.pdf
Biblioteca(s): Embrapa Agroindústria de Alimentos.