Source: Food Chemistry. Unidade: FCF
Subjects: REFRIGERAÇÃO, PROBIÓTICOS (ANÁLISE SENSORIAL)
ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry, v. 123, n. 4, p. 1190-1197, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.085. Acesso em: 28 out. 2024.APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry, 123( 4), 1190-1197. doi:10.1016/j.foodchem.2010.05.085NLM
Buriti FCA, Castro IA de, Saad SMI. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2024 out. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085Vancouver
Buriti FCA, Castro IA de, Saad SMI. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2024 out. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085