Lauro Melo

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

También publicou en: SLACA 2019

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Trabajos 1

Development of low-fat lactose-free yogurts enriched with whey protein
Mylla Farias Cardoso de Moura ¹
Lauro Melo ²
Melissa Limoeiro Estrada Gutarra ¹
¹ Universidade Federal do Rio de Janeiro
² Department of Biochemical Engineering / School of Chemistry / Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
Vol 14, 2021 -
143614

Formulación y procesamiento de alimentos

Pôster

Coautores(as) (2)

Mylla Farias Cardoso de Moura
1 publicación
Melissa Limoeiro Estrada Gutarra
1 publicación

Publicaciones en otros proceedings

SENSELATAM 2020
STRATEGICALLY EXPLORING CASHEW POWDERED SOFT DRINK USING DESCRIPTIVE PANEL DATA: FLAVOR STRATEGIC MAPPING & FLAVOR EQUITY APPROACHES
SLACA 2019
HOW TO OBTAIN SEMI-SWEET HARD DOUGH GLUTEN FREE BISCUIT WITH PROPER TECHNOLOGICAL CHARACTERISTICS?
SLACA 2019
SUGAR REDUCTION IN BISCUITS WITHOUT SWEETENER REPLACEMENT BALANCED BY AROMA INCREASE

SLACA 2021

Anais do Simpósio Latino Americano de Ciências de Alimentos
Actas del 14 SLACA - Simposio Latinoamericano de Ciencia de los Alimentos

Lauro Melo

Development of low-fat lactose-free yogurts enriched with whey protein

Coautores(as) (2)

Mylla Farias Cardoso de Moura

Melissa Limoeiro Estrada Gutarra

Publicaciones en otros proceedings

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