Texture profile and correlation between sensory and instrumental analyses on extruded snacks (2014)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2013.08.007
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; ANÁLISE INSTRUMENTAL; EXTRUSÃO; TEXTURA
- Keywords: Lanche
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 121, p. 9-14, 2014
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
PAULA, Amanda Maldo e SILVA, Ana Carolina Conti e. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, v. 121, p. 9-14, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.08.007. Acesso em: 27 fev. 2026. -
APA
Paula, A. M., & Silva, A. C. C. e. (2014). Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, 121, 9-14. doi:10.1016/j.jfoodeng.2013.08.007 -
NLM
Paula AM, Silva ACC e. Texture profile and correlation between sensory and instrumental analyses on extruded snacks [Internet]. Journal of Food Engineering. 2014 ; 121 9-14.[citado 2026 fev. 27 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.08.007 -
Vancouver
Paula AM, Silva ACC e. Texture profile and correlation between sensory and instrumental analyses on extruded snacks [Internet]. Journal of Food Engineering. 2014 ; 121 9-14.[citado 2026 fev. 27 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.08.007 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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Informações sobre o DOI: 10.1016/j.jfoodeng.2013.08.007 (Fonte: oaDOI API)
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