Effect of Insulin and okara flour on sensory acceptance of a fermented soy product (2011)
Fonte: Brazilian Journal of Pharmaceutical Sciences. Nome do evento: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Assuntos: ALIMENTOS FERMENTADOS, SOJA
ABNT
BEDANI, Raquel et al. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 02 set. 2024. , 2011APA
Bedani, R., Matias, N. S., Castro, I. A. de, Rossi, E. A., Saad, S. M. I., & Saad, S. M. I. (2011). Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI, Saad SMI. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 61 res. FCF117.[citado 2024 set. 02 ]Vancouver
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI, Saad SMI. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 61 res. FCF117.[citado 2024 set. 02 ]