An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings (2021)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.4025/actascitechnol.v43i1.49956
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; AMINOÁCIDOS; AROMATIZANTES; EXTRUSÃO; LIPÍDEOS; MILHO; ÓLEOS ESSENCIAIS; VITAMINAS
- Language: Inglês
- Imprenta:
- Publisher place: Maringa, PR
- Date published: 2021
- Source:
- Título: Acta Scientiarum. Technology
- ISSN: 1807-8664
- Volume/Número/Paginação/Ano: v. 43, art. e49956, p. 1-9, 2021
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
MILK, Leonardo Heleno e MILANI, Talita Maira Goss e CONTI-SILVA, Ana Carolina. An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings. Acta Scientiarum. Technology, v. 43, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v43i1.49956. Acesso em: 15 abr. 2026. -
APA
Milk, L. H., Milani, T. M. G., & Conti-Silva, A. C. (2021). An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings. Acta Scientiarum. Technology, 43, 1-9. doi:10.4025/actascitechnol.v43i1.49956 -
NLM
Milk LH, Milani TMG, Conti-Silva AC. An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings [Internet]. Acta Scientiarum. Technology. 2021 ; 43 1-9.[citado 2026 abr. 15 ] Available from: https://doi.org/10.4025/actascitechnol.v43i1.49956 -
Vancouver
Milk LH, Milani TMG, Conti-Silva AC. An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings [Internet]. Acta Scientiarum. Technology. 2021 ; 43 1-9.[citado 2026 abr. 15 ] Available from: https://doi.org/10.4025/actascitechnol.v43i1.49956 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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