Fonte: Food Science and Technology. Unidade: ESALQ
Assuntos: SOJA, LATICÍNIOS, PROTEÍNAS
ABNT
SU, Simone Ing Tie et al. Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers. Food Science and Technology, v. 33, p. 52-56, 2013Tradução . . Disponível em: https://doi.org/10.1590/S0101-20612013000500009. Acesso em: 18 jul. 2024.APA
Su, S. I. T., Yoshida, C. M. P., Contreras-Castillo, C. J., Quiñones, E. M., & Venturini, A. C. (2013). Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers. Food Science and Technology, 33, 52-56. doi:10.1590/S0101-20612013000500009NLM
Su SIT, Yoshida CMP, Contreras-Castillo CJ, Quiñones EM, Venturini AC. Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers [Internet]. Food Science and Technology. 2013 ; 33 52-56.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1590/S0101-20612013000500009Vancouver
Su SIT, Yoshida CMP, Contreras-Castillo CJ, Quiñones EM, Venturini AC. Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers [Internet]. Food Science and Technology. 2013 ; 33 52-56.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1590/S0101-20612013000500009