Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide (2016)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: DIETA; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título: Program
- Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos/CBCTA
-
ABNT
SANTOS, D. X et al. Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. 2016, Anais.. Gramado: FAURGS, 2016. . Acesso em: 25 jan. 2026. -
APA
Santos, D. X., Bedani, R., Converti, A., Perego, P., & Saad, S. M. I. (2016). Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. In Program. Gramado: FAURGS. -
NLM
Santos DX, Bedani R, Converti A, Perego P, Saad SMI. Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. Program. 2016 ;[citado 2026 jan. 25 ] -
Vancouver
Santos DX, Bedani R, Converti A, Perego P, Saad SMI. Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. Program. 2016 ;[citado 2026 jan. 25 ] - Avaliação sensorial de queijo fresco cremoso simbiótico
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