Effect of glutamate and inosinate on sensory and instrumental texture of extruded products (2008)
Source: International Journal of Food Science & Technology. Unidade: FSP
Subjects: GLUTAMATOS (USO), NUCLEOSÍDEOS (USO), EXTRUSÃO, FABACEAE, GIMNOSPERMAS, ANÁLISE SENSORIAL DE ALIMENTOS, TEXTURA
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CASSAR, Renata e SARDINHA, Fátima Aparecida Arantes e AREAS, José Alfredo Gomes. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. International Journal of Food Science & Technology, v. 43, n. 9, p. 1528 - 1533, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01548.x. Acesso em: 01 maio 2024.APA
Cassar, R., Sardinha, F. A. A., & Areas, J. A. G. (2008). Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. International Journal of Food Science & Technology, 43( 9), 1528 - 1533. doi:10.1111/j.1365-2621.2007.01548.xNLM
Cassar R, Sardinha FAA, Areas JAG. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products [Internet]. International Journal of Food Science & Technology. 2008 ; 43( 9): 1528 - 1533.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.xVancouver
Cassar R, Sardinha FAA, Areas JAG. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products [Internet]. International Journal of Food Science & Technology. 2008 ; 43( 9): 1528 - 1533.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.x
