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1
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese

N. S Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad; Pangborn Sensory Science Symposium (9. 2011 Toronto)

Program Booklet New York : Elsevier, 2011

New York Elsevier 2011

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (16. 2011 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (46. 2011 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2011 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 47, suppl. 1, p. 60 res. FCF116, 2011

São Paulo 2011

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad; European Conference on Sensory and Consumer Research (6. 2014 Copenhagen)

Abstracts Copenhagen : Elsevier, 2014

Copenhagen Elsevier 2014

Item não circula. Consulte sua biblioteca.(Acessar)

4
Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

Flávia Carolina Alonso Buriti Inar Alves de Castro; Susana Marta Isay Saad

Food Chemistry London v. 123, n. 4, p. 1190-1197, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

Flávia Carolina Alonso Buriti Inar Alves de Castro; Susana Marta Isay Saad

Food Chemistry London v. 123, n. 4, p. 1190-1197, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

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