Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt (2015)
- Authors:
- USP affiliated authors: BOGSAN, CRISTINA STEWART BITTENCOURT - FCF ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2015.01.014
- Subjects: IOGURTE; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 70, p. 134-141, 2015
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
PERINA, Natália Pratis et al. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, v. 70, p. 134-141, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.01.014. Acesso em: 04 mar. 2026. -
APA
Perina, N. P., Granato, D., Hirota, C. Y., Cruz, A. G., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, 70, 134-141. doi:10.1016/j.foodres.2015.01.014 -
NLM
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2026 mar. 04 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014 -
Vancouver
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2026 mar. 04 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014 - Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts
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Informações sobre o DOI: 10.1016/j.foodres.2015.01.014 (Fonte: oaDOI API)
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