v. 3, n. 2 (2012)

DOI: 10.14685/rebrapa.v3i2

Sumário

Artigos Originais

Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd
Edinéia Dotti Mooz, Ana Carolina Leme Castelucci, Marta Helena Fillet Spoto
PDF
86-89
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.
Daiane Corti, Angelica Regina Gabiatti, Deisy Alessandra Drunkler, Fabiana de Oliveira Martins
PDF
90-94
Optimization of Production Lines in Wheat Mills using the Method of Problem Solving Analysis.
Marcelo Barba Bellettini, Fernanda Assumpção Fiorda, Francisco Menino Destéfanis Vítola, Gerson Lopes Teixeira, Rafael Ribeiro Ferreira, David Chacon Alvarez
PDF
95-103
The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt.
Renata Rodrigues de Oliveira, Maria Josiane Sereia, Thaise Pascoato Oliveira, Adriele Rodrigues Santos, Alexandre Santa Barbara Azevedo
PDF
104-112


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