Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: PROTEÍNAS; SOJA; BIOQUÍMICA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science
- ISSN: 1750-3841
- Volume/Número/Paginação/Ano: v. 75, n. 3, p. S149-S155, 2010
-
ABNT
GRANATO, Daniel et al. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, v. 75, n. 3, p. S149-S155, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART. Acesso em: 02 out. 2024. -
APA
Granato, D., Castro, I. A. de, Ellendersen, L. S. N., & Masson, M. L. (2010). Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, 75( 3), S149-S155. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART -
NLM
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 out. 02 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART -
Vancouver
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 out. 02 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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