Effect of inulin and okara flour on sensory acceptance of a fermented soy product (2011)
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: ALIMENTOS FERMENTADOS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel et al. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 out. 2024.APA
Bedani, R., Matias, N. S., Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2011). Effect of inulin and okara flour on sensory acceptance of a fermented soy product. In Program Booklet. New York: Elsevier.NLM
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. Program Booklet. 2011 ;[citado 2024 out. 17 ]Vancouver
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. Program Booklet. 2011 ;[citado 2024 out. 17 ]