Acoustic settings combination as a sensory crispness indicator of dry crispy food (2020)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jtxs.12485
- Subjects: ANÁLISE INSTRUMENTAL; ANÁLISE SENSORIAL DE ALIMENTOS; QUALIDADE DOS ALIMENTOS; SOM; TEXTURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Texture Studies
- ISSN: 0022-4901
- Volume/Número/Paginação/Ano: v. 51, n. 2, p.232-241, 2020
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
-
ABNT
DIAS-FACETO, Liara S e SALVADOR, Ana e SILVA, Ana Carolina Conti e. Acoustic settings combination as a sensory crispness indicator of dry crispy food. Journal of Texture Studies, v. 51, n. 2, p. 232-241, 2020Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12485. Acesso em: 24 abr. 2024. -
APA
Dias-Faceto, L. S., Salvador, A., & Silva, A. C. C. e. (2020). Acoustic settings combination as a sensory crispness indicator of dry crispy food. Journal of Texture Studies, 51( 2), 232-241. doi:10.1111/jtxs.12485 -
NLM
Dias-Faceto LS, Salvador A, Silva ACC e. Acoustic settings combination as a sensory crispness indicator of dry crispy food [Internet]. Journal of Texture Studies. 2020 ; 51( 2): 232-241.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1111/jtxs.12485 -
Vancouver
Dias-Faceto LS, Salvador A, Silva ACC e. Acoustic settings combination as a sensory crispness indicator of dry crispy food [Internet]. Journal of Texture Studies. 2020 ; 51( 2): 232-241.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1111/jtxs.12485 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1111/jtxs.12485 (Fonte: oaDOI API)
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