Panzarini, Aline Catharina; Menis‐Henrique, Michele Eliza Cortazzo; Conti‐Silva, Ana Carolina 
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, GLUTAMATOS, MILHO, SAL (CONDIMENTO), SÓDIO
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PANZARINI, Aline Catharina e MENIS‐HENRIQUE, Michele Eliza Cortazzo e CONTI‐SILVA, Ana Carolina. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks. Journal of Food Processing and Preservation, v. 44, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14936. Acesso em: 04 nov. 2024.APA
Panzarini, A. C., Menis‐Henrique, M. E. C., & Conti‐Silva, A. C. (2020). Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks. Journal of Food Processing and Preservation, 44, 1-9. doi:10.1111/jfpp.14936NLM
Panzarini AC, Menis‐Henrique MEC, Conti‐Silva AC. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks [Internet]. Journal of Food Processing and Preservation. 2020 ; 44 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14936Vancouver
Panzarini AC, Menis‐Henrique MEC, Conti‐Silva AC. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks [Internet]. Journal of Food Processing and Preservation. 2020 ; 44 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14936
