Alexandre José Cichoski

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Received 16/3/2010 Accepted 28/2/2012 (004730) 1 Departament of Technology and Science of Food, Universidade Federal de Santa Maria – UFSM, Bairro Camobi, CEP 97105-900, Santa Maria, RS, Brazil,(More)
The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type(More)