يعرض 1 - 2 نتائج من 2 نتيجة بحث عن '"Layane Maciel Alves"', وقت الاستعلام: 0.93s تنقيح النتائج
  1. 1
    Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese

    المؤلفون: CRUZ, G. A., BRUNO, L. M., GADELHA, G. B. DE O., MACIEL NETO, P., LAYANE MACIEL ALVES, CARVALHO, J. D. G.

    المساهمون: GIZELE ALMADA CRUZ, Universidade Federal do Ceará, LAURA MARIA BRUNO, CNPAT, GLEICE BEZERRA DE OLIVEIRA GADELHA, Universidade Federal do Ceará, PAULO MACIEL NETO, Universidade Federal do Ceará, LAYANE MACIEL ALVES, Instituto Federal do Ceará, JULIANE DÖERING GASPARIN CARVALHO, Universidade Federal do Ceará.

    المصدر: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
    Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
    instacron:EMBRAPA

    مصطلحات موضوعية: Queijo regional, Texture profile, Substitutos de gordura, Perfil de textura, Regional cheese, Fat replacers

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::0d1a7e8ea0d642797884fa7e71731a9a
    http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128903

    أضف إلى المفضلة
  2. 2
    Efeito do concentrado protéico de soro e das bactérias ácido láticas endógenas em queijo Coalho com baixo teor de gordura

    المؤلفون: Layane Maciel Alves, Gizele Almada Cruz, Gleice Bezerra de Oliveira Gadelha, Laura Maria Bruno, Juliane Döering Gasparin Carvalho, Paulo Maciel Neto

    المصدر: Research, Society and Development, Vol 9, Iss 5, Pp e53953125-e53953125 (2020)
    Research, Society and Development; Vol. 9 No. 5; e53953125
    Research, Society and Development; Vol. 9 Núm. 5; e53953125
    Research, Society and Development; v. 9 n. 5; e53953125
    Research, Society and Development
    Universidade Federal de Itajubá (UNIFEI)
    instacron:UNIFEI

    مصطلحات موضوعية: 0301 basic medicine, Whey protein, Fat content, regional cheese, fat replacers, texture profile, lcsh:Social Sciences, 03 medical and health sciences, chemistry.chemical_compound, Perfil de Textura, Queso regional, Food science, lcsh:Science (General), General Environmental Science, lcsh:LC8-6691, biology, Lactic bacteria, lcsh:Special aspects of education, Substitutos de Gordura, 0402 animal and dairy science, 04 agricultural and veterinary sciences, biology.organism_classification, 040201 dairy & animal science, Lactic acid, lcsh:H, 030104 developmental biology, sustitutos de grasa, chemistry, General Earth and Planetary Sciences, Fat Replacers, Texture Profile, Queijo Regional, Regional cheese, Bacteria, lcsh:Q1-390

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b853f6b894794570c44fc29a7314fa42
    http://rsd.unifei.edu.br/index.php/rsd/article/view/3125

    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء