Perfil sensorial de pão de forma integral-Reference-Cited by-同舟云学术

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Perfil sensorial de pão de forma integral

Published:2006-06 Issue:2 Volume:26 Page:428-432
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Battochio Juliana Rosa,Cardoso Juliana Maria Porto,Kikuchi Mariana,Macchione Mariana,Modolo Juliana Stefanon,Paixão Andréa Letícia,Pinchelli Andréa Mattos,Silva Alessandra Regina da,Sousa Valéria Caselato de,Wada Joeni Keiko Alves,Wada Joyce Kazue Alves,Bolini Helena Maria André

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v26n2/30193.pdf

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory descriptive analysis and hedonic consumer test for Galician type breads;Food Control;2022-04

2. Dificuldades alimentares na paralisia cerebral: proposta de um protocolo;Revista CEFAC;2016-04

3. Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market;Food Science and Technology (Campinas);2014-12

4. Development of cassava doughnuts enriched with Spirulina platensis biomass;Brazilian Journal of Food Technology;2013-03-05

5. Aplicação da lógica fuzzy na análise sensorial de pão de forma enriquecido;Revista Brasileira de Engenharia Agrícola e Ambiental;2013-02

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