Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile (2017)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1002/jsfa.8447
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; AVEIA; BANANA; CASCAS (PLANTA); FARINHAS
- Keywords: Flocos de arroz
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v. 98, n. 1, p. 134-139, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARVALHO, Vania Silva e SILVA, Ana Carolina Conti e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, v. 98, n. 1, p. 134-139, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8447. Acesso em: 03 jun. 2024. -
APA
Carvalho, V. S., & Silva, A. C. C. e. (2017). Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, 98( 1), 134-139. doi:10.1002/jsfa.8447 -
NLM
Carvalho VS, Silva ACC e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 98( 1): 134-139.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1002/jsfa.8447 -
Vancouver
Carvalho VS, Silva ACC e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 98( 1): 134-139.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1002/jsfa.8447 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1002/jsfa.8447 (Fonte: oaDOI API)
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