v. 5, n. 3 (2014)

DOI: 10.14685/rebrapa.v5i3

Sumário

Artigos Originais

Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.
Janayna Presa da Silva, Edna Regina Netto-Oliveira, Suellen Cristina De Mico Pereira, Antônio Roberto Giriboni Monteiro
PDF
1-7
Evaluation of enzymatic detergent efficiency in removing lipids from meat package
Ediani Pinho Buturi, Adolfo Anselmo Hort, Evandro Bona, Ailey Aparecida Coelho Tanamati, Odinei Hess Gonçalves
PDF
8-15
Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis.
Daniela Helena Pelegrine Guimarães, Amanda Ribeiro Calado
PDF
16-22
Phenolic content and antioxidant activity of frozen fruit pulp.
Giliani Veloso Sartori, Caroline Nunes da Costa, Alessandra Braga Ribeiro
PDF
23-29
Studies of interactions of aquatics disinfectants (chlorine dioxide and chlorine) with tropical aquatic fulvic acids monitored by differ-ential absorbance spectroscopy
Eduarda Regina Carvalho, Marcilene Ferrari Barriquello, Patrícia Valderrama, Paulo Henrique Março, Nelson Consolin-Filho, Ladislau Martin-Neto
PDF
30-39


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