In: Food Science and Technology. Unidades: FE, FCF
Subjects: Oligossacarídeos, Probióticos, Lactobacillus
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ABNT
SANTOS, Douglas Xavier dos; BEDANI, Raquel; PEREGO, Patrizia; CONVERTI, Attilio; SAAD, Susana Marta Isay. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, Amsterdam, v. 105, p. 329-335, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.02.011 > DOI: 10.1016/j.lwt.2019.02.011.APA
Santos, D. X. dos, Bedani, R., Perego, P., Converti, A., & Saad, S. M. I. (2019). L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, 105, 329-335. doi:10.1016/j.lwt.2019.02.011NLM
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.011Vancouver
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.011
