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 (2010)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodchem.2010.05.085
- Subjects: REFRIGERAÇÃO; PROBIÓTICOS (ANÁLISE SENSORIAL)
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 123, n. 4, p. 1190-1197, 2010
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. 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. Food Chemistry, v. 123, n. 4, p. 1190-1197, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.085. Acesso em: 24 jan. 2026. -
APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). 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. Food Chemistry, 123( 4), 1190-1197. doi:10.1016/j.foodchem.2010.05.085 -
NLM
Buriti FCA, Castro IA de, Saad SMI. 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 [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2026 jan. 24 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085 -
Vancouver
Buriti FCA, Castro IA de, Saad SMI. 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 [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2026 jan. 24 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085 - Effect of Insulin and okara flour on sensory acceptance of a fermented soy product
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Informações sobre o DOI: 10.1016/j.foodchem.2010.05.085 (Fonte: oaDOI API)
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