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Artigo de periodico
Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions (2020)
Paula, Clara Mitia de; Santos, Karina Maria Obrich dos; Oliveira, Leandro Silva; Oliveira, Jacqueline da Silva; Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay
Fonte: Emirates Journal of Food and Agriculture. Unidade: FCF
Assuntos: CAJÁ, SORVETE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAULA, Clara Mitia de et al. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture, v. 32 n. 2, p. 140-149, 2020Tradução . . Disponível em: https://doi.org/10.9755/ejfa.2020.v32.i2.2074. Acesso em: 28 jul. 2024.
APA
Paula, C. M. de, Santos, K. M. O. dos, Oliveira, L. S., Oliveira, J. da S., Buriti, F. C. A., & Saad, S. M. I. (2020). Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture, 32 n. 2, 140-149. doi:10.9755/ejfa.2020.v32.i2.2074
NLM
Paula CM de, Santos KMO dos, Oliveira LS, Oliveira J da S, Buriti FCA, Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions [Internet]. Emirates Journal of Food and Agriculture. 2020 ; 32 n. 2 140-149.[citado 2024 jul. 28 ] Available from: https://doi.org/10.9755/ejfa.2020.v32.i2.2074
Vancouver
Paula CM de, Santos KMO dos, Oliveira LS, Oliveira J da S, Buriti FCA, Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions [Internet]. Emirates Journal of Food and Agriculture. 2020 ; 32 n. 2 140-149.[citado 2024 jul. 28 ] Available from: https://doi.org/10.9755/ejfa.2020.v32.i2.2074
Artigo de periodico
Analysis of the applicability and use of lipinski's rule for central nervous system drugs (2016)
Fernandes, Thais Batista; Segretti, Mariana C. F; Polli, Michelle C; Parise Filho, Roberto
Fonte: Letters in Drug Design & Discovery. Unidade: FCF
Assuntos: BIODISPONIBILIDADE, SISTEMA NERVOSO CENTRAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Thais Batista et al. Analysis of the applicability and use of lipinski's rule for central nervous system drugs. Letters in Drug Design & Discovery, v. 13, n. 10, p. 999-1006, 2016Tradução . . Disponível em: https://doi.org/10.2174/1570180813666160622092839. Acesso em: 28 jul. 2024.
APA
Fernandes, T. B., Segretti, M. C. F., Polli, M. C., & Parise Filho, R. (2016). Analysis of the applicability and use of lipinski's rule for central nervous system drugs. Letters in Drug Design & Discovery, 13( 10), 999-1006. doi:10.2174/1570180813666160622092839
NLM
Fernandes TB, Segretti MCF, Polli MC, Parise Filho R. Analysis of the applicability and use of lipinski's rule for central nervous system drugs [Internet]. Letters in Drug Design & Discovery. 2016 ; 13( 10): 999-1006.[citado 2024 jul. 28 ] Available from: https://doi.org/10.2174/1570180813666160622092839
Vancouver
Fernandes TB, Segretti MCF, Polli MC, Parise Filho R. Analysis of the applicability and use of lipinski's rule for central nervous system drugs [Internet]. Letters in Drug Design & Discovery. 2016 ; 13( 10): 999-1006.[citado 2024 jul. 28 ] Available from: https://doi.org/10.2174/1570180813666160622092839
Artigo de periodico
Interfacial behavior of food proteins (2013)
Lannes, Suzana Caetano da Silva ; Miquelim, Joice Natali
Fonte: Current Nutrition & Food Science. Unidade: FCF
Assuntos: QUÍMICA COLOIDAL, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANNES, Suzana Caetano da Silva e MIQUELIM, Joice Natali. Interfacial behavior of food proteins. Current Nutrition & Food Science, v. 9, n. 1, p. 10-14, 2013Tradução . . Disponível em: https://doi.org/10.2174/1573401311309010004. Acesso em: 28 jul. 2024.
APA
Lannes, S. C. da S., & Miquelim, J. N. (2013). Interfacial behavior of food proteins. Current Nutrition & Food Science, 9( 1), 10-14. doi:10.2174/1573401311309010004
NLM
Lannes SC da S, Miquelim JN. Interfacial behavior of food proteins [Internet]. Current Nutrition & Food Science. 2013 ; 9( 1): 10-14.[citado 2024 jul. 28 ] Available from: https://doi.org/10.2174/1573401311309010004
Vancouver
Lannes SC da S, Miquelim JN. Interfacial behavior of food proteins [Internet]. Current Nutrition & Food Science. 2013 ; 9( 1): 10-14.[citado 2024 jul. 28 ] Available from: https://doi.org/10.2174/1573401311309010004

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