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

ISSN: 2447-2840
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Faculdade de Engenharias/ Universidade Federal da Grande Dourados

Karina Ueda

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Papers 2
  • Processo de branqueamento da casca da castanha do Pará (Bertholletia excelsa)

    Process Engeineering and Emerging Technologies (ET)
    Karina Ueda 1 ; Maycon Santos 1 ; Marivane Koschevic 1 ; Silvia Martelli 1
    1 Universidade Federal da Grande Dourados
    mercerização
    Branqueamento
    Utilização de resíduos
    -
    61539
  • DEVELPMENT OF GELATIN COATINGS CONTAINING POMEGRANATE PEEL EXTRACTS FOR GUAVAS

    Process Engeineering and Emerging Technologies (ET)
    Raísa Crepaldi de Faria 1 ; Marivane Turim Koschevic 1 ; Karina Ueda 1 ; Silvia Martelli 1 ; Farayde Fakhouri 1
    1 Faculdade de Engenharias/ Universidade Federal da Grande Dourados
    guavas
    Edible coatings
    pomegranate extract
    -
    64827

Co-authors (6)

  • Silvia Martelli

    10 publications

  • Farayde Fakhouri

    8 publications

  • Maycon Santos

    3 publications

  • Raísa Crepaldi de Faria

    2 publications

  • Marivane Turim Koschevic

    2 publications

  • Marivane Koschevic

    1 publication

Publications in other proceedings

  • SECA

    DETERMINAÇÃO DE COMPOSTOS FENÓLICOS NA AMÊNDOA E TORTA DO BABAÇU (Attalea speciosa) UTILIZANDO DIFERENTES SOLVENTES

  • SECA

    OBTENÇÃO DE NANOCRISTAIS DE CELULOSE A PARTIR DA CASTANHA-DO-BRASIL (Bertholletia excelsa)

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