Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, COMPOSTOS VOLÁTEIS, EXTRUSÃO, PROTEÍNAS DE PLANTAS, SOJA, TEXTURA
ABNT
MILANI, Talita Maira Goss et al. Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates. Food Research International, v. 62, p. 375-381, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.03.018. Acesso em: 17 ago. 2024.APA
Milani, T. M. G., Menis, M. E. C., Jordano, A., Boscolo, M., & Silva, A. C. C. e. (2014). Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates. Food Research International, 62, 375-381. doi:10.1016/j.foodres.2014.03.018NLM
Milani TMG, Menis MEC, Jordano A, Boscolo M, Silva ACC e. Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates [Internet]. Food Research International. 2014 ; 62 375-381.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.foodres.2014.03.018Vancouver
Milani TMG, Menis MEC, Jordano A, Boscolo M, Silva ACC e. Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates [Internet]. Food Research International. 2014 ; 62 375-381.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.foodres.2014.03.018