Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse (2008)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1002/jsfa.3208
- Subjects: LACTOBACILLUS; CHOCOLATE (ANÁLISE SENSORIAL)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v.88, n.8, p.1318-1324, 2008
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARDARELLI, Haíssa Roberta et al. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, v. 88, n. 8, p. 1318-1324, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3208. Acesso em: 27 abr. 2024. -
APA
Cardarelli, H. R., Aragon-Alegro, L. C., Alegro, J. H. A., Castro, I. A. de, & Saad, S. M. I. (2008). Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88( 8), 1318-1324. doi:10.1002/jsfa.3208 -
NLM
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1002/jsfa.3208 -
Vancouver
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1002/jsfa.3208 - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
- Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
- A probiotic soy-based innovative product as an alternative to petit-suisse cheese
- Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- Effect of inulin and okara flour on sensory acceptance of a fermented soy product
- Sensory acceptance of different formulations of symbiotic petit-suisse cheese
- Sobrevivência de probióticos em sobremesa congelada a base de açaí e sua influência na aceitabilidade sensorial do produto potencialmente probiótico e simbiótico
- Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
- FCF cria sobremesa inédita de açaí benéfica à saúde
Informações sobre o DOI: 10.1002/jsfa.3208 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
