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Filtros : "FCF003" "CASTRO, INAR ALVES DE" Removidos: "AUP" "Rego, Francisco Gaudêncio Torquato do" Limpar

Filtros

Artigo de periodico
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance (2014)
Bedani, Raquel; Campos, Marina Morgado Simões de; Castro, Inar Alves de ; Rossi, Elizeu Antônio; Saad, Susana Marta Isay
Fonte: Journal of the Science of Food and Agriculture. Unidade: FCF
Assuntos: PROBIÓTICOS, ALIMENTOS FERMENTADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel et al. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, v. 94, n. 1, p. 119-125, 2014Tradução . . Disponível em: https://doi.org/10.1002/jsfa.6212. Acesso em: 28 jul. 2024.
APA
Bedani, R., Campos, M. M. S. de, Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2014). Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, 94( 1), 119-125. doi:10.1002/jsfa.6212
NLM
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1002/jsfa.6212
Vancouver
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1002/jsfa.6212
Artigo de periodico
Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions (2011)
Branco, Gabriel Favalli; Rodrigues, Maria Isabel; Gioielli, Luiz Antonio ; Castro, Inar Alves de
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 28 jul. 2024.
APA
Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808r
NLM
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1021/jf202808r
Vancouver
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1021/jf202808r

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