Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages (2010)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF
- Unidades: FCF
- DOI: 10.1177/1082013210366888
- Subjects: PROTEÍNAS; SOJA; EMULSIFICANTES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 16, n. 5, p. 401-407, 2010
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PEREIRA, C. M; MARQUES, M. F.; HATANO, M. K; CASTRO, Inar Alves de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages. Food Science and Technology International, London, v. 16, n. 5, p. 401-407, 2010. Disponível em: < http://dx.doi.org/10.1177/1082013210366888 > DOI: 10.1177/1082013210366888. -
APA
Pereira, C. M., Marques, M. F., Hatano, M. K., & Castro, I. A. de. (2010). Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages. Food Science and Technology International, 16( 5), 401-407. doi:10.1177/1082013210366888 -
NLM
Pereira CM, Marques MF, Hatano MK, Castro IA de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages [Internet]. Food Science and Technology International. 2010 ; 16( 5): 401-407.Available from: http://dx.doi.org/10.1177/1082013210366888 -
Vancouver
Pereira CM, Marques MF, Hatano MK, Castro IA de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages [Internet]. Food Science and Technology International. 2010 ; 16( 5): 401-407.Available from: http://dx.doi.org/10.1177/1082013210366888 - Oxidative stability of functional phytosterol-enriched dark chocolate
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Informações sobre o DOI: 10.1177/1082013210366888 (Fonte: oaDOI API)
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