Andresa Carla Feihrmann | IUFoST | Galoá Proceedings

Universidade Estadual de Maringá

Andresa Carla Feihrmann

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REDUCTION OF FAT ABSORPTION MASS OF FRIED PASTEL BY THE ADDITION OF METHYLCELLULOSE
Food Processing

MARIANE FERREIRA SILVA ; Gabriela Tursi Tognon Fukuda ; R. DE MARCO ¹ ; Antônio Roberto Giriboni Monteiro ¹ ; Breno Miguel Joia ² ; Diego Rodrigues Marques ² ; Andresa Carla Feihrmann ² ; [email protected]

¹ Departamento de Engenharia de Alimentos / UEM ;

² Universidade Estadual de Maringá

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44127
TOTAL AND PARTIAL SUBSTITUTION OF WATER BY MILK SERUM IN PRODUCTION OF FRENCH BREAD
Food Processing

R. DE MARCO ¹ ; Breno Miguel Joia ² ; MARIANE FERREIRA SILVA ; Diego Rodrigues Marques ² ; Antônio Roberto Giriboni Monteiro ¹ ; Andresa Carla Feihrmann ²

¹ Departamento de Engenharia de Alimentos / UEM ;

² Universidade Estadual de Maringá

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44108

Co-authors (7)

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