Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose (2012)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2012.03.008
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BOLOS; LARANJA; PREFERÊNCIAS ALIMENTARES
- Keywords: Prebióticos
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 48, n. 1, p.37-42, 2012
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
VOLPINI-RAPINA, Larissa Fernanda e SOKEI, Fabiana Ruriko e SILVA, Ana Carolina Conti e. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT - Food Science and Technology, v. 48, n. 1, p. 37-42, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.03.008. Acesso em: 20 fev. 2026. -
APA
Volpini-Rapina, L. F., Sokei, F. R., & Silva, A. C. C. e. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT - Food Science and Technology, 48( 1), 37-42. doi:10.1016/j.lwt.2012.03.008 -
NLM
Volpini-Rapina LF, Sokei FR, Silva ACC e. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose [Internet]. LWT - Food Science and Technology. 2012 ; 48( 1): 37-42.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1016/j.lwt.2012.03.008 -
Vancouver
Volpini-Rapina LF, Sokei FR, Silva ACC e. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose [Internet]. LWT - Food Science and Technology. 2012 ; 48( 1): 37-42.[citado 2026 fev. 20 ] Available from: https://doi.org/10.1016/j.lwt.2012.03.008 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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Informações sobre o DOI: 10.1016/j.lwt.2012.03.008 (Fonte: oaDOI API)
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