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Filtros : " FCF003" "LWT - Food Science and Technology" Removidos: "FCF003" "Baby, André Rolim" "Rússia" Limpar

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  • Artigo de periodico

    A probiotic soy-based innovative product as an alternative to petit-suisse cheese (2014)

    Matias, Natalia Silva; Bedani, Raquel; Castro, Inar Alves de ; Saad, Susana Marta Isay

    Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: QUEIJO, PROBIÓTICOS, ALIMENTOS FUNCIONAIS

    Acesso à fonteDOIHow to cite
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    • ABNT

      MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 03 out. 2024.

    • APA

      Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054

    • NLM

      Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054

    • Vancouver

      Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054

  • Artigo de periodico

    Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations (2013)

    Komatsu, Tiemy Rosana; Buriti, Flávia Carolina Alonso; Silva, Roberta Claro da; Lobo, Alexandre Rodrigues; Colli, Celia; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay

    Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: ALIMENTOS (LEGISLAÇÃO), ALIMENTOS FUNCIONAIS, GOIABA

    Acesso à fonteDOIHow to cite
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    • ABNT

      KOMATSU, Tiemy Rosana et al. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, v. 50, n. 2, p. 755-765, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.07.013. Acesso em: 03 out. 2024.

    • APA

      Komatsu, T. R., Buriti, F. C. A., Silva, R. C. da, Lobo, A. R., Colli, C., Gioielli, L. A., & Saad, S. M. I. (2013). Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, 50( 2), 755-765. doi:10.1016/j.lwt.2012.07.013

    • NLM

      Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013

    • Vancouver

      Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013

  • Artigo de periodico

    Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins (2011)

    Marafon, Ana Paula; Sumi, Adriana; Alcântara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de

    Source: LWT - Food Science and Technology. Unidades: IQ, FCF

    Subjects: IOGURTE, PROBIÓTICOS, REOLOGIA

    Acesso à fonteDOIHow to cite
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    • ABNT

      MARAFON, Ana Paula et al. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, v. 44, n. 2, p. 511-519, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.09.005. Acesso em: 03 out. 2024.

    • APA

      Marafon, A. P., Sumi, A., Alcântara, M. R., Tamime, A. Y., & Oliveira, M. N. de. (2011). Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, 44( 2), 511-519. doi:10.1016/j.lwt.2010.09.005

    • NLM

      Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005

    • Vancouver

      Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
  • 1

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