Source: International Journal of Food Science and Technology. Unidade: FSP
Subjects: GORDURAS NA DIETA (SUBSTITUIÇÃO), MILHO (PROCESSAMENTO), EXTRUSÃO (MÉTODOS), DIGESTIBILIDADE, AMIDO, ALIMENTOS FUNCIONAIS, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO QUÍMICA
ABNT
CAPRILES, Vanessa Dias et al. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science and Technology, v. 44, n. 10, p. 1895-1901, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2009.01915.x. Acesso em: 01 maio 2024.APA
Capriles, V. D., Soares, R. A. M., Pinto e Silva, M. E. M., & Areas, J. A. G. (2009). Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science and Technology, 44( 10), 1895-1901. doi:10.1111/j.1365-2621.2009.01915.xNLM
Capriles VD, Soares RAM, Pinto e Silva MEM, Areas JAG. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks [Internet]. International Journal of Food Science and Technology. 2009 ; 44( 10): 1895-1901.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1365-2621.2009.01915.xVancouver
Capriles VD, Soares RAM, Pinto e Silva MEM, Areas JAG. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks [Internet]. International Journal of Food Science and Technology. 2009 ; 44( 10): 1895-1901.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1365-2621.2009.01915.x