Effect of Insulin and okara flour on sensory acceptance of a fermented soy product (2011)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: ALIMENTOS FERMENTADOS; SOJA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 47, suppl. 1, p. 61 res. FCF117, 2011
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
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ABNT
BEDANI, Raquel et al. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 23 abr. 2024. , 2011 -
APA
Bedani, R., Matias, N. S., Castro, I. A. de, Rossi, E. A., Saad, S. M. I., & Saad, S. M. I. (2011). Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI, Saad SMI. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 61 res. FCF117.[citado 2024 abr. 23 ] -
Vancouver
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI, Saad SMI. Effect of Insulin and okara flour on sensory acceptance of a fermented soy product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 61 res. FCF117.[citado 2024 abr. 23 ] - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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