Lauro Melo | slaca-2013 | Galoá Proceedings

Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering

Lauro Melo

Também publicou em: slaca-2015, slaca-2017

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INFLUENCE OF PARTIALLY DEFFATED BARU FLOUR AND XANTHAN GUM ON THE ACCEPTANCE OF BREADS
Ciência e Tecnologia de Alimentos (CT)

Lívia de Lacerda de Oliveira Pineli ¹ ; Lorena Andrade de Aguiar ² ; Lucas Ferreira ¹ ; Guilherme Oliveira ¹ ; Lauro Melo ³

¹ Universidade de Brasília ;

² Universidade de Brasília, Departamento de Nutrição ;

³ Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering

vol. 1, 2013 -
14102
PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF SIX LAMB BREED TYPES RAISED IN BRAZIL
Ciência e Tecnologia de Alimentos (CT)

Marco Antonio Trindade ¹ ; Maria Teresa de Alvarenga Freire ² ; Lauro Melo ³ ; Alessandra Fernandes Rosa ⁴ ; Carla Alves Monaco Lourenço ² ; Celso da Costa Carrer ⁵

¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP ;

² University of São Paulo, College of Animal Science and Food Engineering, Food Engineering Department ;

³ Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering ;

⁴ University of São Paulo, College of Animal Science and Food Engineering, Veterinary Medicine Department ;

⁵ University of São Paulo, College of Animal Science and Food Engineering, Biosystem Engineering Department

vol. 1, 2013 -
9330

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