Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose (2018)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1590/1981-6723.4016
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; OLIGOSSACARÍDEOS; PÃO; POLISSACARÍDEOS; PREFERÊNCIAS ALIMENTARES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Food Technology
- ISSN: 1981-6723
- Volume/Número/Paginação/Ano: v. 21, art. art. e2016040, p. 1-8, 2018
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
SOUZA-BORGES, Patricia Kelli de e SILVA, Ana Carolina Conti e. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. Brazilian Journal of Food Technology, v. 21, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.4016. Acesso em: 02 dez. 2025. -
APA
Souza-Borges, P. K. de, & Silva, A. C. C. e. (2018). Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. Brazilian Journal of Food Technology, 21, 1-8. doi:10.1590/1981-6723.4016 -
NLM
Souza-Borges PK de, Silva ACC e. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose [Internet]. Brazilian Journal of Food Technology. 2018 ; 21 1-8.[citado 2025 dez. 02 ] Available from: https://doi.org/10.1590/1981-6723.4016 -
Vancouver
Souza-Borges PK de, Silva ACC e. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose [Internet]. Brazilian Journal of Food Technology. 2018 ; 21 1-8.[citado 2025 dez. 02 ] Available from: https://doi.org/10.1590/1981-6723.4016 - Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics
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Informações sobre o DOI: 10.1590/1981-6723.4016 (Fonte: oaDOI API)
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