Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese (2011)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: ALIMENTOS FUNCIONAIS; PROBIÓTICOS; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título: Program Booklet
- Conference titles: Pangborn Sensory Science Symposium
-
ABNT
MATIAS, N. S et al. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 23 jan. 2026. -
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2011). Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. In Program Booklet. New York: Elsevier. -
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Program Booklet. 2011 ;[citado 2026 jan. 23 ] -
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Program Booklet. 2011 ;[citado 2026 jan. 23 ] - Effect of Insulin and okara flour on sensory acceptance of a fermented soy product
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