Daniel Neutzling Lehn | IUFoST | Galoá Proceedings

Centro Universitário Univates

Daniel Neutzling Lehn

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OPTIMIZATION OF FUNCTIONAL YOGURT PREPARATION PROCESS
Bioactive Compounds and Functional Foods

Claucia Fernanda Volken de Souza ¹ ; Daniel Neutzling Lehn ² ; Bruna Wissmann Monteiro ; Camila Juliana Fredrich ; Claudia Capitani ; Fabiane Antonia Dullius Hauschild ; Mônica Jachetti Maciel

¹ UNIVATES ;

² Centro Universitário Univates

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43555
EVALUATION OF PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF CAMEMBERT CHEESE PRODUCED WITH DIFFERENT SPORES CONCENTRATIONS
Food Biotechnology

Claucia Fernanda Volken de Souza ¹ ; Gräff, Cláudia Andréia ² ; Daniel Neutzling Lehn ³

¹ UNIVATES ;

² Unianálises - UNIVATES ;

³ Centro Universitário Univates

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43075
SYMBIOTIC RICOTTA DEVELOPMENT BY EXPERIMENTAL APPROACH
Bioactive Compounds and Functional Foods

Fabiane Antonia Dullius Hauschild ; Mônica Jachetti Maciel ; Claudia Capitani ; Camila Juliana Fredrich ; Claucia Fernanda Volken de Souza ¹ ; Bruna Wissmann Monteiro ; Daniel Neutzling Lehn ²

¹ UNIVATES ;

² Centro Universitário Univates

-
42770
Potassium removal in plants subjected to cooking for CRD (chronic renal disease) individuals
Food and Nutrition

Daniel Neutzling Lehn ¹ ; Rita de Cássia Saldanha Loureiro ; Lucélia Hoene

¹ Centro Universitário Univates

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42765

Co-authors (9)

Publications in other proceedings