Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream (2014)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: SORVETE; PROTEÍNAS DO LEITE
- Language: Inglês
- Imprenta:
- Publisher: Elsevier
- Publisher place: Copenhagen
- Date published: 2014
- Source:
- Título do periódico: Abstracts
- Conference titles: European Conference on Sensory and Consumer Research
-
ABNT
MATIAS, Natalia Silva et al. Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream. 2014, Anais.. Copenhagen: Elsevier, 2014. . Acesso em: 18 abr. 2024. -
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream. In Abstracts. Copenhagen: Elsevier. -
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream. Abstracts. 2014 ;[citado 2024 abr. 18 ] -
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream. Abstracts. 2014 ;[citado 2024 abr. 18 ] - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- Sensory acceptance of different formulations of synbiotic Petit-suisse cheese
- Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance
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