HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.

Detalhes bibliográficos
Autor(a) principal: VALERIA MARIA DOS SANTOS
Data de Publicação: 2019
Tipo de documento: Dissertação
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7702094
id BRCRIS_3c0b82c42d72873b84eb7a061e11dd94
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
title HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
spellingShingle HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
Milk powder. High pressure homogenization. Free fat. Crystallization of lactose. Particle size. Chocolate.
Leite em pó. Alta pressão de homogeneização. Gordura livre. Cristalização da lactose. Tamanho de partícula. Chocolate.
VALERIA MARIA DOS SANTOS
title_short HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
title_full HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
title_fullStr HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
title_full_unstemmed HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
title_sort HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.
topic Milk powder. High pressure homogenization. Free fat. Crystallization of lactose. Particle size. Chocolate.
Leite em pó. Alta pressão de homogeneização. Gordura livre. Cristalização da lactose. Tamanho de partícula. Chocolate.
publishDate 2019
format masterThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7702094
author_role author
author VALERIA MARIA DOS SANTOS
author_facet VALERIA MARIA DOS SANTOS
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/7617456882250683
dc.contributor.advisor1.fl_str_mv RODRIGO STEPHANI
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/5290762514974234
dc.contributor.advisor1orcid.por.fl_str_mv https://orcid.org/0000-0003-0237-8325
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE VIÇOSA
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE VIÇOSA
instname_str UNIVERSIDADE FEDERAL DE VIÇOSA
dc.publisher.program.fl_str_mv CIÊNCIA E TECNOLOGIA DE ALIMENTOS
dc.description.course.none.fl_txt_mv CIÊNCIA E TECNOLOGIA DE ALIMENTOS
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESHOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.Milk powder. High pressure homogenization. Free fat. Crystallization of lactose. Particle size. Chocolate.2019masterThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7702094authorVALERIA MARIA DOS SANTOShttp://lattes.cnpq.br/7617456882250683RODRIGO STEPHANIhttp://lattes.cnpq.br/5290762514974234https://orcid.org/0000-0003-0237-8325UNIVERSIDADE FEDERAL DE VIÇOSAUNIVERSIDADE FEDERAL DE VIÇOSAUNIVERSIDADE FEDERAL DE VIÇOSACIÊNCIA E TECNOLOGIA DE ALIMENTOSCIÊNCIA E TECNOLOGIA DE ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
identifier_str_mv SANTOS, VALERIA MARIA DOS. HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.. 2019. Tese.
dc.identifier.citation.fl_str_mv SANTOS, VALERIA MARIA DOS. HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE THE PROPERTIES OF WHOLE MILK POWDER FOR CHOCOLATE PRODUCTION.. 2019. Tese.
_version_ 1741888978776227840

Registros relacionados