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 artigo NÃO possui versão em acesso aberto
-
Status: Nenhuma versão em acesso aberto identificada -
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: 12 mar. 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 mar. 12 ] 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 mar. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085 - Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
- Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
- Effect of Insulin and okara flour on sensory acceptance of a fermented soy product
- Avaliação sensorial e aceitabilidade de sobremesa simbiótica não láctea a base de arroz
- Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
- Sobrevivência de probióticos em sobremesa congelada a base de açaí e sua influência na aceitabilidade sensorial do produto potencialmente probiótico e simbiótico
- Avaliação sensorial de uma nova sobremesa láctea congelada simbiótica
- Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
- Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse
- Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
