Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodchem.2010.01.014
- Subjects: PROTEÍNAS; SOJA; BIOQUÍMICA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 121, n. 3, p. 899-906, 2010
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
GRANATO, Daniel et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, v. 121, n. 3, p. 899-906, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.014. Acesso em: 17 abr. 2024. -
APA
Granato, D., Ribeiro, J. C. B., Castro, I. A. de, & Masson, M. L. (2010). Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, 121( 3), 899-906. doi:10.1016/j.foodchem.2010.01.014 -
NLM
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 abr. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014 -
Vancouver
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 abr. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014 - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1016/j.foodchem.2010.01.014 (Fonte: oaDOI API)
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