Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006195
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dc.contributor.authorCADENA, R. S.
dc.contributor.authorCAIMI, D.
dc.contributor.authorJAUNARENA, I.
dc.contributor.authorLORENZO, I.
dc.contributor.authorVIDAL, L.
dc.contributor.authorARES, G.
dc.contributor.authorDELIZA, R.
dc.contributor.authorGIMENÉZ, A.
dc.date.accessioned2018-05-11T00:39:42Z-
dc.date.available2018-05-11T00:39:42Z-
dc.date.created2015-01-21
dc.date.issued2014
dc.identifier.citationFood Research International, v. 64, p.446-455, oct. 2014.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1006195-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCheck-all-that-apply-questions
dc.subjectProjective mapping
dc.subjectPolarized sensory positioning
dc.subjectProbióticos
dc.subjectPrebiótico
dc.titleComparison of rapid sensory characterization methodologies for the development of functional yogurts.
dc.typeArtigo de periódico
dc.date.updated2018-05-11T00:39:42Zpt_BR
dc.subject.thesagroIogurte
dc.subject.nalthesaurusinulin
dc.subject.nalthesaurusprebiotics
dc.subject.nalthesaurusprobiotics
dc.description.notesDOI: 10.1016/j.foodres.2014.07.027
riaa.ainfo.id1006195
riaa.ainfo.lastupdate2020-04-29 -03:00:00
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2014.07.027
dc.contributor.institutionRAFAEL S. CADENA, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; DANIEL CAIMI, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; ISABEL JAUNARENA, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; INÉS LORENZO, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; LETICIA VIDAL, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; GASTÓN, A., UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; ROSIRES DELIZA, CTAA; ANA GIMENÉZ, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY.
Appears in Collections:Artigo em periódico indexado (CTAA)

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