Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse (2008)
- Autores:
- Autores USP: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1002/jsfa.3208
- Assuntos: LACTOBACILLUS; CHOCOLATE (ANÁLISE SENSORIAL)
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v.88, n.8, p.1318-1324, 2008
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARDARELLI, Haíssa Roberta et al. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, v. 88, n. 8, p. 1318-1324, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3208. Acesso em: 23 abr. 2024. -
APA
Cardarelli, H. R., Aragon-Alegro, L. C., Alegro, J. H. A., Castro, I. A. de, & Saad, S. M. I. (2008). Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88( 8), 1318-1324. doi:10.1002/jsfa.3208 -
NLM
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1002/jsfa.3208 -
Vancouver
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1002/jsfa.3208 - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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Informações sobre o DOI: 10.1002/jsfa.3208 (Fonte: oaDOI API)
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