Source: International Journal Of Dairy Technology. Unidade: FZEA
Subjects: IOGURTE, PROBIÓTICOS, GLICOSE, ANÁLISE SENSORIAL DE ALIMENTOS, OXIGÊNIO
ABNT
CRUZ, Adriano Gomes da et al. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression. International Journal Of Dairy Technology, v. 64, n. 4, p. 549-556, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2011.00722.x. Acesso em: 08 maio 2024.APA
Cruz, A. G. da, Cadena, R. S., Faria, J. de A. F., Oliveira, C. A. F. de, Cavalcanti, R. N., Bona, E., et al. (2011). Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression. International Journal Of Dairy Technology, 64( 4), 549-556. doi:10.1111/j.1471-0307.2011.00722.xNLM
Cruz AG da, Cadena RS, Faria J de AF, Oliveira CAF de, Cavalcanti RN, Bona E, Bolini HMA, Silva MAAP da. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression [Internet]. International Journal Of Dairy Technology. 2011 ; 64( 4): 549-556.[citado 2024 maio 08 ] Available from: https://doi.org/10.1111/j.1471-0307.2011.00722.xVancouver
Cruz AG da, Cadena RS, Faria J de AF, Oliveira CAF de, Cavalcanti RN, Bona E, Bolini HMA, Silva MAAP da. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression [Internet]. International Journal Of Dairy Technology. 2011 ; 64( 4): 549-556.[citado 2024 maio 08 ] Available from: https://doi.org/10.1111/j.1471-0307.2011.00722.x