Influence of inulin and milk proteins on sensory acceptability of synbiotic açai ice cream (2014)
Source: Abstracts. Conference titles: European Conference on Sensory and Consumer Research. Unidade: FCF
Subjects: PROTEÍNAS DO LEITE, AÇAÍ
ABNT
COSTA, M. G. M et al. Influence of inulin and milk proteins on sensory acceptability of synbiotic açai ice cream. 2014, Anais.. Copenahgen: Elsevier, 2014. . Acesso em: 03 out. 2024.APA
Costa, M. G. M., Ooki, G. N., Matias, N. S., Bedani, R., & Saad, S. M. I. (2014). Influence of inulin and milk proteins on sensory acceptability of synbiotic açai ice cream. In Abstracts. Copenahgen: Elsevier.NLM
Costa MGM, Ooki GN, Matias NS, Bedani R, Saad SMI. Influence of inulin and milk proteins on sensory acceptability of synbiotic açai ice cream. Abstracts. 2014 ;[citado 2024 out. 03 ]Vancouver
Costa MGM, Ooki GN, Matias NS, Bedani R, Saad SMI. Influence of inulin and milk proteins on sensory acceptability of synbiotic açai ice cream. Abstracts. 2014 ;[citado 2024 out. 03 ]