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المؤلفون: M.F.P BARCELOS, D.Q TAVARES, M.A.A.P. SILVA, M.A.C. MIRANDA, S.P.M. GERMER, V.L.P. FERREIRA, S.D. CAMPOS
المصدر: Food Science and Technology, Vol 19, Iss 1, Pp 46-58 (1999)
مصطلحات موضوعية: heat processing, lcsh:Technology (General), estádios de maturação, avaliação sensorial, maturation stages, lcsh:T1-995, lcsh:TX341-641, soja enlatada, processamento térmico, canned soybean, lcsh:Nutrition. Foods and food supply, sensorial properties
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::7d7aabb9313902e03800266fb1a02c62
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000100012 -
2
المؤلفون: M.F.P. BARCELOS, D.Q. TAVARES, M.A.A.P. SILVA, M.A.C. MIRANDA, S.P.M. GERMER, M.S. SADAHIRA, V.L.P. FERREIRA, S.D. CAMPOS
المصدر: Food Science and Technology, Vol 19, Iss 1, Pp 73-83 (1999)
مصطلحات موضوعية: sensorial evaluation, guandu enlatado, canned pigeon pea, lcsh:Technology (General), estádios de maturação, avaliação sensorial, maturation stages, texture and color, lcsh:T1-995, lcsh:TX341-641, textura e cor, lcsh:Nutrition. Foods and food supply
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::a3db0576410d0c33576baa0411bb9c43
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000100014 -
3
المؤلفون: Maria de Fátima Píccolo Barcelos, S.P.M. Germer, M.A.C. Miranda, Débora de Queiroz Tavares
المصدر: Ciência e Tecnologia de Alimentos. 19:59-72
مصطلحات موضوعية: Methionine, Pea protein, fungi, Lysine, food and beverages, chemical and pharmacologic phenomena, Complete protein, Biology, Stachyose, chemistry.chemical_compound, chemistry, Botany, Cultivar, Food science, Proline, Raffinose, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7cc550374784f7b8237e8ffb50b4e84c
https://doi.org/10.1590/s0101-20611999000100013 -
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المؤلفون: M.F.P. BARCELOS, D.Q. TAVARES, M.A.C. MIRANDA, S.P.M. GERMER
المصدر: Food Science and Technology, Vol 19, Iss 1, Pp 59-72 (1999)
مصطلحات موضوعية: in vitro protein digestibility, estádios de maturação, carbohydrates, maturation stages, lcsh:TX341-641, perfil de aminoácidos, carboidratos, soja e guandu enlatados, antinutritional factors, fatores antinutricionais, digestibilidade protéica in vitro, lcsh:Technology (General), canned soybean and pigeon pea, lcsh:T1-995, amino acid profile, lcsh:Nutrition. Foods and food supply
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::2f87ae257a9e65a1deac8fa4423d74ec
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000100013 -
5
المؤلفون: Débora de Queiroz Tavares, Maria de Fátima Píccolo Barcelos, V.L.P. Ferreira, M.A.A.P. Silva, M.A.C. Miranda, S.P.M. Germer, S.D. Campos
المصدر: Food Science and Technology, Volume: 19, Issue: 1, Pages: 46-58, Published: JAN 1999
Food Science and Technology, Vol 19, Iss 1, Pp 46-58 (1999)
Food Science and Technology v.19 n.1 1999
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTAمصطلحات موضوعية: heat processing, Nutrition. Foods and food supply, Harvest time, estádios de maturação, avaliação sensorial, maturation stages, lcsh:TX341-641, Sterilization (microbiology), processamento térmico, canned soybean, sensorial properties, Green color, lcsh:Technology (General), T1-995, lcsh:T1-995, TX341-641, Food science, Cultivar, lcsh:Nutrition. Foods and food supply, soja enlatada, Technology (General), Food Science, Biotechnology, Mathematics
وصف الملف: text/html
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd37daa2e28c32a545c7c1f73c5cdc7d
https://doi.org/10.1590/s0101-20611999000100012 -
6
المؤلفون: M.A.C. Miranda, S.P.M. Germer, Maria de Fátima Píccolo Barcelos, S.D. Campos, M.A.A.P. Silva, V.L.P. Ferreira, Sadahira, Débora de Queiroz Tavares
المصدر: Food Science and Technology, Vol 19, Iss 1, p ] (1999)
Food Science and Technology, Volume: 19, Issue: 1, Pages: 73-83, Published: JAN 1999
Food Science and Technology v.19 n.1 1999
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 19, Iss 1, Pp 73-83 (1999)مصطلحات موضوعية: sensorial evaluation, guandu enlatado, Nutrition. Foods and food supply, Maturity (sedimentology), estádios de maturação, maturation stages, avaliação sensorial, lcsh:TX341-641, Biology, textura e cor, Positive correlation, Horticulture, canned pigeon pea, lcsh:Technology (General), T1-995, texture and color, lcsh:T1-995, TX341-641, Composition (visual arts), Dry matter, Cultivar, lcsh:Nutrition. Foods and food supply, Technology (General), Food Science, Biotechnology
وصف الملف: text/html
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcf19cfca51b772a977709f772538909
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000100014 -
7دورية أكاديمية
لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل. -
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المؤلفون: S.M.P. Falivene, M.A.C. Miranda, L.D. Almeida
المصدر: Revista Brasileira de Sementes. 2:43-51
مصطلحات موضوعية: Agronomy and Crop Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f0a8fc8d9d9d59ce0c8125aab4f72085
https://doi.org/10.17801/0101-3122/rbs.v2n1p43-51 -
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المؤلفون: M.A.C. Miranda, S.S.S. Nogueira, Henrique Paulo Haag
المصدر: Anais da Escola Superior de Agricultura Luiz de Queiroz, Volume: 40, Issue: 2, Pages: 1107-1134, Published: 1983
مصطلحات موضوعية: General Health Professions
وصف الملف: text/html
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68ae8431521b9d3eb2eeb7e670556ea3
https://doi.org/10.1590/s0071-12761983000200018 -
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المؤلفون: M.A.C. Miranda, E.A. Bulisani, L.D.A. Almeida, S.M.P. Falivene
المصدر: Revista Brasileira de Sementes. 1:85-92
مصطلحات موضوعية: Agronomy and Crop Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d333665393e48be13f0b2f8529a71ded
https://doi.org/10.17801/0101-3122/rbs.v1n2p85-92