Headset usability in the covid pandemic 19
Elizandra de Andrade Fonseca, Flávia Heloisa Vizioli Liborio, Ekaterina Emmanuil Inglesis Barcellos, Galdenoro Botura Júnior
págs. 6-12
págs. 13-18
págs. 19-25
págs. 26-34
Sublimation intended for small formats: historical dimension, procedural steps, supplies and equipment
Ekaterina Emmanuil Inglesis Barcellos, Rodolfo Nucci Porsani, Luis Carlos Paschoarelli, Olímpio José Pinheiro
págs. 35-44
Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
Ana Belén Monaca, Amanda Cazzaniga, Andrés R. Linares, María M. Brousse
págs. 45-51
págs. 52-58
Claudia Wrobel, Miguel Franco, Diana Farías, María Alonso, Mirta González, L. Esther Kallsten, Silvia L. Paredes, Horacio D. Ramos, M. Emilio Simón, D. Patricia Soto
págs. 59-66
Techno-economic evaluation of an industrial-scale chocolate ice cream production process
Amaury Pérez Sánchez, Yiunan Blanco Gómez, Daimel Sánchez de la Fuente
págs. 67-81
Computational thinking: an analysis through structured programming using Scratch
págs. 82-90
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