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Adriana Nery de Oliveira, Flavia Braidotti Stevanato, Jesuí Vergilio Visentainer
Pág. 133 - 139
The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of ...
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Arif Syaifudin
Basically it is planning an effort to anticipate imbalances that occur in an initial balance. One of the roles of planning is as a reference for the development process to walk towards the goals to be achieved. The issues examined in this thesis are (1) ...
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Meire Franci Polonio Navacchi, João Carlos Monteiro de Carvalho, Katiuchia Pereira Takeuchi, Eliane Dalva Godoy Danesi
Pág. 465 - 472
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuarama,...
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