Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability (2006)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: BEBIDAS (ANÁLISE SENSORIAL); EMBALAGENS DE ALIMENTOS; QUALIDADE DOS ALIMENTOS; ENGENHARIA DE ALIMENTOS; ARMAZENAGEM EM ATMOSFERA MODIFICADA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Quality
- ISSN: 0146-9428
- Volume/Número/Paginação/Ano: v. 29, n. 3, p. 203-215, 2006
-
ABNT
CASTRO, Inar Alves de et al. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality, v. 29, n. 3, p. 203-215, 2006Tradução . . Acesso em: 19 abr. 2024. -
APA
Castro, I. A. de, Motizuki, M., Murai, H., Chiu, M. C., & Silva, R. S. dos S. F. da. (2006). Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality, 29( 3), 203-215. -
NLM
Castro IA de, Motizuki M, Murai H, Chiu MC, Silva RS dos SF da. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006 ; 29( 3): 203-215.[citado 2024 abr. 19 ] -
Vancouver
Castro IA de, Motizuki M, Murai H, Chiu MC, Silva RS dos SF da. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006 ; 29( 3): 203-215.[citado 2024 abr. 19 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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