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Filtros : "FCF-FBT" "Malásia" Removidos: "Irrigação e Drenagem" "Indexado na Base de Dados Scopus" "2010" "Word Conference on Timber Engineering" Limpar

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  • Artigo de periodico

    Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics (2018)

    Egea, M. B; Bolanho, B. C; Lemes, A. C; Bragatto, M. M; Silva, M R; Carvalho, João Carlos Monteiro de ; Danesi, E D G

    Source: International Food Research Journal. Unidade: FCF

    Subjects: MANDIOCA, PUPUNHA

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      EGEA, M. B et al. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, v. 25, n. 3, p. 1204-1212, 2018Tradução . . Disponível em: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf. Acesso em: 02 nov. 2024.

    • APA

      Egea, M. B., Bolanho, B. C., Lemes, A. C., Bragatto, M. M., Silva, M. R., Carvalho, J. C. M. de, & Danesi, E. D. G. (2018). Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, 25( 3), 1204-1212. Recuperado de http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf

    • NLM

      Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2024 nov. 02 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf

    • Vancouver

      Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2024 nov. 02 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf

  • Artigo de periodico

    Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains (2017)

    Roselino, M.N; Almeida, J.F. de; Canaan, J. M. M; Pinto, R. A; Ract, Juliana Neves Rodrigues ; Paula, A. V. de; Valdez, G. F. de; Rossi, E. A; Cavallini, D. C. U

    Source: International Food Research Journal. Unidade: FCF

    Subjects: BACTÉRIAS, ÁCIDO LÁCTICO

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROSELINO, M.N et al. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, v. 24, n. 6, p. 2694-2704, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf. Acesso em: 02 nov. 2024.

    • APA

      Roselino, M. N., Almeida, J. F. de, Canaan, J. M. M., Pinto, R. A., Ract, J. N. R., Paula, A. V. de, et al. (2017). Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, 24( 6), 2694-2704. Recuperado de http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

    • NLM

      Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 nov. 02 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

    • Vancouver

      Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 nov. 02 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
  • 1

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