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Filtros : "Souza-Borges, Patricia Kelli de" Limpar

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  • Artigo de periodico

    Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? (2019)

    Silva, Ana Carolina Conti e ; Souza-Borges, Patricia Kelli de

    Source: Food Research International. Unidade: ESALQ

    Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, LEITE FERMENTADO, MARCAS COMERCIAIS, PROBIÓTICOS

    Versão PublicadaAcesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      SILVA, Ana Carolina Conti e e SOUZA-BORGES, Patricia Kelli de. Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?. Food Research International, v. 116, p. 184-189, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.08.011. Acesso em: 02 nov. 2024.

    • APA

      Silva, A. C. C. e, & Souza-Borges, P. K. de. (2019). Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? Food Research International, 116, 184-189. doi:10.1016/j.foodres.2018.08.011

    • NLM

      Silva ACC e, Souza-Borges PK de. Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? [Internet]. Food Research International. 2019 ; 116 184-189.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.011

    • Vancouver

      Silva ACC e, Souza-Borges PK de. Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? [Internet]. Food Research International. 2019 ; 116 184-189.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.011

  • Artigo de periodico

    Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose (2018)

    Souza-Borges, Patricia Kelli de; Silva, Ana Carolina Conti e

    Source: Brazilian Journal of Food Technology. Unidade: ESALQ

    Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, OLIGOSSACARÍDEOS, PÃO, POLISSACARÍDEOS, PREFERÊNCIAS ALIMENTARES

    Versão PublicadaAcesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SOUZA-BORGES, Patricia Kelli de e SILVA, Ana Carolina Conti e. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. Brazilian Journal of Food Technology, v. 21, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.4016. Acesso em: 02 nov. 2024.

    • APA

      Souza-Borges, P. K. de, & Silva, A. C. C. e. (2018). Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. Brazilian Journal of Food Technology, 21, 1-8. doi:10.1590/1981-6723.4016

    • NLM

      Souza-Borges PK de, Silva ACC e. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose [Internet]. Brazilian Journal of Food Technology. 2018 ; 21 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/1981-6723.4016

    • Vancouver

      Souza-Borges PK de, Silva ACC e. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose [Internet]. Brazilian Journal of Food Technology. 2018 ; 21 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/1981-6723.4016
  • 1

1 - 2 (2 records)

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