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Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
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Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology

Daniel Granato Inar Alves de Castro; L. Souza Neves Ellendersen; M. Lucia Masson

Journal of Food Science Oxford v. 75, n. 3, p. S149-S155, 2010

Oxford 2010

Acesso online

2
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology

Daniel Granato Inar Alves de Castro; L. Souza Neves Ellendersen; M. Lucia Masson

Journal of Food Science Oxford v. 75, n. 3, p. S149-S155, 2010

Oxford 2010

Acesso online

3
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

Daniel Granato Jéssica Caroline Bigaski Ribeiro; Inar Alves de Castro; Maria Lucia Masson

Food Chemistry Amsterdam v. 121, n. 3, p. 899-906, 2010

Amsterdam 2010

Acesso online

4
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

Daniel Granato Jéssica Caroline Bigaski Ribeiro; Inar Alves de Castro; Maria Lucia Masson

Food Chemistry Amsterdam v. 121, n. 3, p. 899-906, 2010

Amsterdam 2010

Acesso online

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Assunto 

  1. Bioquímica De Alimentos  (0)
  2. Bioquímica De Alimentos  (0)
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  1. Ribeiro, J  (2)
  2. Ellendersen, L  (2)
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Deste Autor:

  1. Granato, D
  2. Masson, M
  3. Castro, I
  4. Ribeiro, J
  5. Ellendersen, L

Neste Assunto:

  1. Soja
  2. Proteínas
  3. Bioquímica De Alimentos
  4. Bioquímica De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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