Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour (2015)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1108/NFS-03-2015-0023
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CASCAS (PLANTA); CONSUMIDOR; FARINHAS; MARACUJÁ; MEL; PÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Nutrition & Food Science
- ISSN: 0034-6659
- Volume/Número/Paginação/Ano: v. 45, n. 4, p.595-605, 2015
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
ABNT
SILVA, Ana Carolina Conti e e RONCARI, Renata Ferreira. Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour. Nutrition & Food Science, v. 45, n. 4, p. 595-605, 2015Tradução . . Disponível em: https://doi.org/10.1108/NFS-03-2015-0023. Acesso em: 09 jan. 2026. -
APA
Silva, A. C. C. e, & Roncari, R. F. (2015). Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour. Nutrition & Food Science, 45( 4), 595-605. doi:10.1108/NFS-03-2015-0023 -
NLM
Silva ACC e, Roncari RF. Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour [Internet]. Nutrition & Food Science. 2015 ; 45( 4): 595-605.[citado 2026 jan. 09 ] Available from: https://doi.org/10.1108/NFS-03-2015-0023 -
Vancouver
Silva ACC e, Roncari RF. Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour [Internet]. Nutrition & Food Science. 2015 ; 45( 4): 595-605.[citado 2026 jan. 09 ] Available from: https://doi.org/10.1108/NFS-03-2015-0023 - Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
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Informações sobre o DOI: 10.1108/NFS-03-2015-0023 (Fonte: oaDOI API)
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