Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1177/1082013210366888
- Subjects: PROTEÍNAS; SOJA; EMULSIFICANTES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 16, n. 5, p. 401-407, 2010
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PEREIRA, C. M et al. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages. Food Science and Technology International, v. 16, n. 5, p. 401-407, 2010Tradução . . Disponível em: https://doi.org/10.1177/1082013210366888. Acesso em: 18 set. 2024. -
APA
Pereira, C. M., Marques, M. F., Hatano, M. K., & Castro, I. A. de. (2010). Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages. Food Science and Technology International, 16( 5), 401-407. doi:10.1177/1082013210366888 -
NLM
Pereira CM, Marques MF, Hatano MK, Castro IA de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages [Internet]. Food Science and Technology International. 2010 ; 16( 5): 401-407.[citado 2024 set. 18 ] Available from: https://doi.org/10.1177/1082013210366888 -
Vancouver
Pereira CM, Marques MF, Hatano MK, Castro IA de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages [Internet]. Food Science and Technology International. 2010 ; 16( 5): 401-407.[citado 2024 set. 18 ] Available from: https://doi.org/10.1177/1082013210366888 - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1177/1082013210366888 (Fonte: oaDOI API)
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