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Database :	article
Search on :	CALIARI, MARCIO [Author]
References found :	18 [refine]
Displaying:	1 .. 10 in format [ISO 690]
Curriculum:	Lattes

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Vera, Rosângela et al. Características químicas de amêndoas de barueiros (dipteryx alata vog.) de ocorrência natural no cerrado do estado de Goiás, Brasil. Rev. Bras. Frutic., Mar 2009, vol.31, no.1, p.112-118. ISSN 0100-2945

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Castiglioni, Gabriel L. et al. Modelagem matemática do processo de secagem da massa fibrosa de mandioca. Rev. bras. eng. agríc. ambient., Set 2013, vol.17, no.9, p.987-994. ISSN 1415-4366

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Vilhalva, Divina Aparecida Anunciação et al. Secagem convencional de casca de mandioca proveniente de resíduos de indústria de amido. Pesqui. Agropecu. Trop., Set 2012, vol.42, no.3, p.331-339. ISSN 1983-4063

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Carvalho, Webber Tavares de et al. Características físico-químicas de extratos de arroz integral, quirera de arroz e soja. Pesqui. Agropecu. Trop., Set 2011, vol.41, no.3, p.422-429. ISSN 1983-4063

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Nascimento, Abadia dos R et al. Qualidade de tomates de mesa cultivados em sistema orgânico e convencional no estado de Goiás. Hortic. Bras., Dez 2013, vol.31, no.4, p.628-635. ISSN 0102-0536

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Carvalho, Webber Tavares de et al. Drying kinetics of potato pulp waste. Food Sci. Technol (Campinas), Mar 2014, vol.34, no.1, p.116-122. ISSN 0101-2061

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Coutinho, Lairy Silva et al. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean. Food Sci. Technol (Campinas), Dec 2013, vol.33, no.4, p.705-712. ISSN 0101-2061

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Siqueira, Beatriz dos Santos et al. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour. Food Sci. Technol (Campinas), Sept 2013, vol.33, no.3, p.500-506. ISSN 0101-2061

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Lacerda, Diracy Betânia Cavalcanti Lemos et al. The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Food Sci. Technol (Campinas), June 2013, vol.33, no.2, p.376-381. ISSN 0101-2061

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Soares Júnior, Manoel Soares et al. Development and chemical characterization of flour obtained from the external mesocarp of "pequizeiro" fruit. Ciênc. Tecnol. Aliment., Dec 2010, vol.30, no.4, p.940-948. ISSN 0101-2061

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