Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert (2009)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Assunto: PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Poster Presentations
- Conference titles: Nizo Dairy Conference
-
ABNT
HARAMI, Juliana Bolfarini e SAAD, Susana Marta Isay. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. 2009, Anais.. Oxford: Elsevier, 2009. . Acesso em: 25 fev. 2026. -
APA
Harami, J. B., & Saad, S. M. I. (2009). Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. In Poster Presentations. Oxford: Elsevier. -
NLM
Harami JB, Saad SMI. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. Poster Presentations. 2009 ;[citado 2026 fev. 25 ] -
Vancouver
Harami JB, Saad SMI. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. Poster Presentations. 2009 ;[citado 2026 fev. 25 ] - Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products
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