Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization (2018)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2017.12.031
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BISCOITOS; CÁLCIO; CHOCOLATE; DOENÇA CELÍACA
- Keywords: Frutanos
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 90, p. 172-179, 2018
- Status:
- Artigo possui acesso gratuito no site do editor (Bronze Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
SILVA, Tatiane Ferreira da e SILVA, Ana Carolina Conti e. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. LWT - Food Science and Technology, v. 90, p. 172-179, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.12.031. Acesso em: 16 abr. 2026. -
APA
Silva, T. F. da, & Silva, A. C. C. e. (2018). Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. LWT - Food Science and Technology, 90, 172-179. doi:10.1016/j.lwt.2017.12.031 -
NLM
Silva TF da, Silva ACC e. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization [Internet]. LWT - Food Science and Technology. 2018 ; 90 172-179.[citado 2026 abr. 16 ] Available from: https://doi.org/10.1016/j.lwt.2017.12.031 -
Vancouver
Silva TF da, Silva ACC e. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization [Internet]. LWT - Food Science and Technology. 2018 ; 90 172-179.[citado 2026 abr. 16 ] Available from: https://doi.org/10.1016/j.lwt.2017.12.031 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
- An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
- Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks
- Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
- Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies
- Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics
- Acoustic settings combination as a sensory crispness indicator of dry crispy food
- Efeito da extrusão termoplástica nas características físico-químicas e nutricionais do rúmen bovino e sua aplicação na alimentação humana
- Texture profile and correlation between sensory and instrumental analyses on extruded snacks
- Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Por se tratar de integração com serviço externo, podem existir diferentes versões do trabalho (como preprints ou postprints), que podem diferir da versão publicada.
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3007492-Potentiality_of_g... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
