Effect of Insulin 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; SOJA
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 47, suppl. 1, p. 61 res. FCF117, 2011
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
-
ABNT
BEDANI, Raquel et al. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 12 mar. 2026. , 2011 -
APA
Bedani, R., Matias, N. S., Castro, I. A. de, Rossi, E. A., Saad, S. M. I., & Saad, S. M. I. (2011). Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI, Saad SMI. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 61 res. FCF117.[citado 2026 mar. 12 ] -
Vancouver
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI, Saad SMI. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 61 res. FCF117.[citado 2026 mar. 12 ] - 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
- 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
- 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
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
