Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation von LOS, Paulo Ricardo, MARSON, Gabriela Vollet, DUTCOSKY, Sílvia Deboni, NOGUEIRA, Alessandro, MARINHO, Marina Tolentino, SIMÕES, Deise Rosana Silva

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Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology von Amorim, Katiúcia Alves, Dutcosky, Silvia Deboni, Becker, Fernanda Salamoni, Asquieri, Eduardo Ramirez, Damiani, Clarissa, Soares, Cristina, Rodrigues, Jéssica Ferreira

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Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation von LOS, Paulo Ricardo, MARSON, Gabriela Vollet, DUTCOSKY, Sílvia Deboni, NOGUEIRA, Alessandro, MARINHO, Marina Tolentino, SIMÕES, Deise Rosana Silva

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Obtention and characterization of gluten-free baked products von Schamne, Cristiane(Universidade Estadual de Ponta Grossa Departamento de Engenharia de Alimentos), Dutcosky, Silvia Deboni(Nutrimental), Demiate, Ivo Mottin(Universidade Estadual de Ponta Grossa Departamento de Engenharia de Alimentos)

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Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation von LOS, Paulo Ricardo, MARSON, Gabriela Vollet, Sílvia Deboni DUTCOSKY, NOGUEIRA, Alessandro, MARINHO, Marina Tolentino, Deise Rosana Silva SIMÕES

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Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae von Spier, Michele Rigon, Rapacci, Marcia, Dutcosky, Silvia Deboni, Tedrus, Guilherme de Almeida Souza

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Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae von Spier, Michele Rigon, Rapacci, Marcia, Dutcosky, Silvia Deboni, Tedrus, Guilherme de Almeida Souza

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