Effect of inulin and okara flour on sensory acceptance of a fermented soy product (2011)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: ALIMENTOS FERMENTADOS; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Program Booklet
- Conference titles: Pangborn Sensory Science Symposium
-
ABNT
BEDANI, Raquel et al. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 jan. 2026. -
APA
Bedani, R., Matias, N. S., Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2011). Effect of inulin and okara flour on sensory acceptance of a fermented soy product. In Program Booklet. New York: Elsevier. -
NLM
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. Program Booklet. 2011 ;[citado 2026 jan. 17 ] -
Vancouver
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. Program Booklet. 2011 ;[citado 2026 jan. 17 ] - Sensory acceptance of different formulations of symbiotic petit-suisse cheese
- Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
- Avaliação sensorial de uma nova sobremesa láctea congelada simbiótica
- 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
- FCF cria sobremesa inédita de açaí benéfica à saúde
- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- 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
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