Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability (2013)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2013.06.021
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; AROMATIZANTES; COMPOSTOS VOLÁTEIS; EXTRUSÃO; MILHO; SUPERFÍCIES DE RESPOSTA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 54, n. 2, p. 434-439, 2013
- 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
MENIS, Michele Eliza Cortazzo et al. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. LWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.06.021. Acesso em: 21 maio 2024. -
APA
Menis, M. E. C., Milani, T. M. G., Jordano, A., Boscolo, M., & Silva, A. C. C. e. (2013). Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. LWT - Food Science and Technology, 54( 2), 434-439. doi:10.1016/j.lwt.2013.06.021 -
NLM
Menis MEC, Milani TMG, Jordano A, Boscolo M, Silva ACC e. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability [Internet]. LWT - Food Science and Technology. 2013 ; 54( 2): 434-439.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.021 -
Vancouver
Menis MEC, Milani TMG, Jordano A, Boscolo M, Silva ACC e. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability [Internet]. LWT - Food Science and Technology. 2013 ; 54( 2): 434-439.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.021 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1016/j.lwt.2013.06.021 (Fonte: oaDOI API)
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