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Giovanna Luiza Hartmann
Giovanna Luiza Hartmann
Food science
Chemistry
Decreased lipid
standard sample
Fructooligosaccharide
3
Papers
5
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ADDITION OF PUMPKIN PEEL FLOUR AFFECT PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF BOVINE BURGER
2020
International Journal of Research
Giovanna Luiza Hartmann
Allana Mariny Marconato
Mirelly Marques Romeiro Santos
Luane Aparecida do Amaral
Elisvânia Freitas dos Santos
Daiana Novello
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Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics
2020
Brazilian Journal of Food Technology
Allana Mariny Marconato
Giovanna Luiza Hartmann
Mirelly Marques Romeiro Santos
Luane Aparecida do Amaral
Gabriel Henrique Oliveira de Souza
Elisvânia Freitas dos Santos
Daiana Novello
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Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis
2020
International journal for innovation education and research
Daiana Novello
Giovanna Luiza Hartmann
Flávia Teixeira
Jaqueline Machado Soares
Katia Aparecida Da Silva
Kélin Schwarz
Dalton Luiz Schiessel
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Citations (4)
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