Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Department of Food Engineering and of Chemical Engineering, State University of Santa Catarina

Georgia Ane Raquel Sehn

Also published on: slaca-2013

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HAMBURGER BUNS FORTIFIED WITH CALCIUM AND MAGNESIUM
Formulation e processing of food (FP)

Georgia Ane Raquel Sehn ¹ ; Amanda de Cássia Nogueira ² ; Eveline Almeida ³ ; Yoon Kil Chang ² ; CAROLINE JOY STEEL ²

¹ Department of Food Engineering and of Chemical Engineering, State University of Santa Catarina ;

² Department of Food Technology, School of Food Engineering, University of Campinas ;

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

íons

baking

hard water

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69267
REDUÇÃO DE SÓDIO EM PÃO TIPO BISNAGUINHA
Food and Health (AS)

Bruna Marina Cella ¹ ; Fabiomar Tecchio ¹ ; Darlene Cavalheiro ¹ ; Luciola Bagatini ¹ ; Juliana Steffens ² ; Georgia Ane Raquel Sehn ¹

¹ Universidade do Estado de Santa Catarina ;

² URI

sal

Subsalt

análise sensorial

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69887
SENSORY ACCEPTANCE OF WHOLEMEAL LEVELS IN BISCUITS
Sensory sciences and consumer profile (CS)

Vanessa Festa ¹ ; Luciola Bagatini ¹ ; Marcio Schmiele ² ; Georgia Ane Raquel Sehn ¹

¹ Department of Food Engineering and of Chemical Engineering, State University of Santa Catarina ;

² Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys

Brazilian Legislation

wholemeal flour

biscuits type cookies

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69930

Co-authors (11)

Publications in other proceedings