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Desenvolvimento, caracterização e análise sensorial de form..:
Marina Andrade BATISTA
;
Larissa Lovatto Amorin GAMA
;
Lucia Péret de ALMEIDA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000100031&lng=en&tlng=en. , 2015
Link:
https://doi.org/10.1590/1981-6723.3214
RT Journal T1 <Title>Desenvolvimento, caracterização e análise sensorial de formulações alimentares com proteínas do soro de leite ou albumina para crianças</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:23be51549dde4f5f990849f9ace51259&Exemplar=1&LAN=DE A1 Marina Andrade BATISTA A1 Larissa Lovatto Amorin GAMA A1 Lucia Péret de ALMEIDA A1 Cléia Batista Dias ORNELLAS A1 Luana Caroline dos SANTOS A1 Larissa Leandro da CRUZ A1 Marialice Pinto Coelho SILVESTRE PB Instituto de Tecnologia de Alimentos (ITAL) YR 2015 K1 Análise sensorial K1 Crianças K1 Propriedades físicas K1 Propriedades químicas K1 Proteínas da clara do ovo K1 Proteínas do leite K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000100031&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.3214 DO https://doi.org/10.1590/1981-6723.3214 SF ELIB - SuUB Bremen
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