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Filtros : "FCF-FBT" "Emirados Árabes Unidos" Removido: "Patologia" Limpar

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  • Artigo de periodico

    Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions (2020)

    Paula, Clara Mitia de; Santos, Karina Maria Obrich dos; Oliveira, Leandro Silva; Oliveira, Jacqueline da Silva; Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay

    Source: Emirates Journal of Food and Agriculture. Unidade: FCF

    Subjects: CAJÁ, SORVETE, PROBIÓTICOS

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      PAULA, Clara Mitia de et al. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture, v. 32 n. 2, p. 140-149, 2020Tradução . . Disponível em: https://doi.org/10.9755/ejfa.2020.v32.i2.2074. Acesso em: 07 jun. 2024.

    • APA

      Paula, C. M. de, Santos, K. M. O. dos, Oliveira, L. S., Oliveira, J. da S., Buriti, F. C. A., & Saad, S. M. I. (2020). Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture, 32 n. 2, 140-149. doi:10.9755/ejfa.2020.v32.i2.2074

    • NLM

      Paula CM de, Santos KMO dos, Oliveira LS, Oliveira J da S, Buriti FCA, Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions [Internet]. Emirates Journal of Food and Agriculture. 2020 ; 32 n. 2 140-149.[citado 2024 jun. 07 ] Available from: https://doi.org/10.9755/ejfa.2020.v32.i2.2074

    • Vancouver

      Paula CM de, Santos KMO dos, Oliveira LS, Oliveira J da S, Buriti FCA, Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions [Internet]. Emirates Journal of Food and Agriculture. 2020 ; 32 n. 2 140-149.[citado 2024 jun. 07 ] Available from: https://doi.org/10.9755/ejfa.2020.v32.i2.2074

  • Artigo de periodico

    Interfacial behavior of food proteins (2013)

    Lannes, Suzana Caetano da Silva ; Miquelim, Joice Natali

    Source: Current Nutrition & Food Science. Unidade: FCF

    Subjects: QUÍMICA COLOIDAL, POLISSACARÍDEOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      LANNES, Suzana Caetano da Silva e MIQUELIM, Joice Natali. Interfacial behavior of food proteins. Current Nutrition & Food Science, v. 9, n. 1, p. 10-14, 2013Tradução . . Disponível em: https://doi.org/10.2174/1573401311309010004. Acesso em: 07 jun. 2024.

    • APA

      Lannes, S. C. da S., & Miquelim, J. N. (2013). Interfacial behavior of food proteins. Current Nutrition & Food Science, 9( 1), 10-14. doi:10.2174/1573401311309010004

    • NLM

      Lannes SC da S, Miquelim JN. Interfacial behavior of food proteins [Internet]. Current Nutrition & Food Science. 2013 ; 9( 1): 10-14.[citado 2024 jun. 07 ] Available from: https://doi.org/10.2174/1573401311309010004

    • Vancouver

      Lannes SC da S, Miquelim JN. Interfacial behavior of food proteins [Internet]. Current Nutrition & Food Science. 2013 ; 9( 1): 10-14.[citado 2024 jun. 07 ] Available from: https://doi.org/10.2174/1573401311309010004
  • 1

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