Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback (2025)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; GONZA, MILAGROS MARIBEL COAGUILA - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/joss.70062
- Subjects: AÇÚCAR; ALIMENTAÇÃO INFANTIL; ANÁLISE SENSORIAL DE ALIMENTOS; AVALIAÇÃO NUTRICIONAL; BISCOITOS; FARINHAS; QUINOA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Hoboken, NJ
- Date published: 2025
- Source:
- Título: Journal of Sensory Studies
- ISSN: 0887-8250
- Volume/Número/Paginação/Ano: v. 40, art. e70062, p. 1-10, 2025
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SALDAÑA, Erick et al. Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback. Journal of Sensory Studies, v. 40, p. 1-10, 2025Tradução . . Disponível em: https://doi.org/10.1111/joss.70062. Acesso em: 28 dez. 2025. -
APA
Saldaña, E., Alvarez, J., Eduardo, K., Gonza, M. M. C., Rios‐Mera, J. D., & Contreras‐Castillo, C. J. (2025). Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback. Journal of Sensory Studies, 40, 1-10. doi:10.1111/joss.70062 -
NLM
Saldaña E, Alvarez J, Eduardo K, Gonza MMC, Rios‐Mera JD, Contreras‐Castillo CJ. Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback [Internet]. Journal of Sensory Studies. 2025 ; 40 1-10.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1111/joss.70062 -
Vancouver
Saldaña E, Alvarez J, Eduardo K, Gonza MMC, Rios‐Mera JD, Contreras‐Castillo CJ. Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback [Internet]. Journal of Sensory Studies. 2025 ; 40 1-10.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1111/joss.70062 - Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
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Informações sobre o DOI: 10.1111/joss.70062 (Fonte: oaDOI API)
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