Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks (2020)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfpp.14936
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; GLUTAMATOS; MILHO; SAL (CONDIMENTO); SÓDIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Processing and Preservation
- ISSN: 0145-8892
- Volume/Número/Paginação/Ano: v. 44, art. e14936, p. 1-9, September 2020
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
ABNT
PANZARINI, Aline Catharina e MENIS‐HENRIQUE, Michele Eliza Cortazzo e CONTI‐SILVA, Ana Carolina. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks. Journal of Food Processing and Preservation, v. 44, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14936. Acesso em: 15 abr. 2026. -
APA
Panzarini, A. C., Menis‐Henrique, M. E. C., & Conti‐Silva, A. C. (2020). Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks. Journal of Food Processing and Preservation, 44, 1-9. doi:10.1111/jfpp.14936 -
NLM
Panzarini AC, Menis‐Henrique MEC, Conti‐Silva AC. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks [Internet]. Journal of Food Processing and Preservation. 2020 ; 44 1-9.[citado 2026 abr. 15 ] Available from: https://doi.org/10.1111/jfpp.14936 -
Vancouver
Panzarini AC, Menis‐Henrique MEC, Conti‐Silva AC. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks [Internet]. Journal of Food Processing and Preservation. 2020 ; 44 1-9.[citado 2026 abr. 15 ] Available from: https://doi.org/10.1111/jfpp.14936 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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