Treffer 1 - 8 von 8 für Suche 'Ranalli, Natalia', Suchdauer: 0,55s Treffer weiter einschränken
  1. 1
    Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies

    Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies von Ranalli, Natalia, Adornato, Luz, Califano, Alicia Noemí, Andrés, Silvina Cecilia


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  2. 2
    Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

    Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers von Argel, Natalia Soledad, Ranalli, Natalia, Califano, Alicia Noemí, Andrés, Silvina Cecilia


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  3. 3
    Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life

    Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life von Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  4. 4
    Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers von Nagai, Nadia Florencia, Lorenzo, José M., Ranalli, Natalia, Pérez-Álvarez, José Ángel, Sepulveda, Nestor, Domínguez, Rubén, Santos, Eva M., Teixeira, Alfredo, Andrés, Silvina Cecilia

    Veröffentlicht in Algal research (Amsterdam)

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  5. 5
    Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum: LOW-FAT DULCE DE LECHE RHEOLOGY

    Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum: LOW-FAT DULCE DE LECHE RHEOLOGY von Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  6. 6
    Rheological Behavior of Low‐Fat Dulce De Leche with Added Xanthan Gum

    Rheological Behavior of Low‐Fat Dulce De Leche with Added Xanthan Gum von Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  7. 7
    Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies

    Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies von Ranalli, Natalia, Adornato, Luz, Califano, Alicia Noemí, Andrés, Silvina Cecilia

    Volltext bestellen
    Dataset

    Zu den Favoriten
    Gespeichert in:
  8. 8
    From start to finish: a framework for the production of small area official statistics

    From start to finish: a framework for the production of small area official statistics von Tzavidis, Nikos, Zhang, Li-Chun, Luna, Angela, Schmid, Timo, Rojas-Perilla, Natalia, Gordon, lan R., Williamson, Paul, King, Thomas, Ranalli, Maria Giovanna, Smith, Paul A., Matz, David, Baffour, Bernard, Thall, Peter F., Pfeffermann, Danny, Sperlich, Stefan, Fabrizi, Enrico, Kumar, Kuldeep, Dorfman, Alan H., Falorsi, Stefano, Bell, William R., Fuglstad, Geir-Arne, Riebler, Andrea, Wakefield, Jon, Paige, Johnny, Wilson, Katie, Dong, Tracy, Kim, Seongho, Wong, Weng Kee, Münnich, Ralf, Szymkowiak, Marcin, Li, Zehang Richard, Hsiao, Yuan, Martin, Bryan D., Godwin, Jessica, Clark, Sam J., Zimmermann, Thomas


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:

Suchwerkzeuge: