Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance (2014)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1002/jsfa.6212
- Subjects: PROBIÓTICOS; ALIMENTOS FERMENTADOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 1097-0010
- Volume/Número/Paginação/Ano: v. 94, n. 1, p. 119-125, 2014
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BEDANI, Raquel et al. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, v. 94, n. 1, p. 119-125, 2014Tradução . . Disponível em: https://doi.org/10.1002/jsfa.6212. Acesso em: 24 abr. 2024. -
APA
Bedani, R., Campos, M. M. S. de, Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2014). Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, 94( 1), 119-125. doi:10.1002/jsfa.6212 -
NLM
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.6212 -
Vancouver
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.6212 - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
- A probiotic soy-based innovative product as an alternative to petit-suisse cheese
- Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
- Sensory acceptance of different formulations of symbiotic petit-suisse cheese
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- Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
- FCF cria sobremesa inédita de açaí benéfica à saúde
- Avaliação sensorial de uma nova sobremesa láctea congelada simbiótica
- Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse
- Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Informações sobre o DOI: 10.1002/jsfa.6212 (Fonte: oaDOI API)
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