Claudia N. Mir, Eliana G. Strieder, María A. Manulak, Gianninna Fermoselle, Lilian C. Tartaglino, Miryan Susana López
págs. 25-32
Pea Antipasto Enriched with Probiotic Bacteria: Development and Sensory Acceptance
Thamiris Carla C. Santos, Hellen V. Câmpara, Leidilaine dos Santos, Aurelia D. de Oliveira Martins, Fabiana de Oliveira Martins, André Narvaes da Rocha Campos, Maurílio Lopes Martins, Eliane Mauricio Furtado Martins
págs. 33-37
Evaluations of Design and User Experience in Virtual Reality: A Systematized Bibliographic Review
Rodolfo Nucci Porsani, Ana Beatriz Constâncio Trindade, André Demaison, Claudia Renata Mont’Alvão, Luis Carlos Paschoarelli
págs. 38-49
Lipid profile and nutritional quality of canned fish species in vegetable oil: matrinxã (Brycon amazonicus) and freshwater sardine (Hemiodus unicamculatus)
Caroline Roberta Freitas Pires, Caroline Dantas Mendes da Silva, Diego Neves de Sousa, Patrícia Costa Mochiaro Soares Chicrala, Viviane Ferreira dos Santos
págs. 50-56
Empowering IoT Development with LPWAN Technology: A Case Study at Universidad Nacional de Misiones
págs. 57-65
Pb, Cd, and As in soils and yerba mate tissues from different cultivation areas
Cecilia Magalí Martín, Sandra Patricia Molina, Domingo Alberto Sosa, Guillermo Arndt, David Leopoldo Brusilovsky, M.E. Schmalko
págs. 66-77
págs. 78-89
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