Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content (2020)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2019.109001
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; AROMATIZANTES; EXTRUSÃO; MILHO; ÓLEOS VEGETAIS; TEMPERATURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 122, art. 109001, p. 1-9, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo et al. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, v. 122, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.109001. Acesso em: 02 jun. 2024. -
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Monteiro, M., & Conti-Silva, A. C. (2020). Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, 122, 1-9. doi:10.1016/j.lwt.2019.109001 -
NLM
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.lwt.2019.109001 -
Vancouver
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.lwt.2019.109001 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1016/j.lwt.2019.109001 (Fonte: oaDOI API)
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