Influence of inulin and milk proteins on sensory acceptability of synbiotic açai ice cream (2014)
Costa, M. G. M; Ooki, Gabriela Namur; Matias, Natalia Silva; Bedani, Raquel; Saad, Susana Marta Isay 
Fonte: Abstracts. Nome do evento: European Conference on Sensory and Consumer Research. Unidade: FCF
Assuntos: PROTEÍNAS DO LEITE, AÇAÍ
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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 ago. 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 ago. 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 ago. 03 ]
