SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Aceitação de sobremesas lácteas dietéticas e formuladas com açúcar: teste afetivo e mapa de preferência interno

Received Citations (5)

publishing year previous first author document title
2013 Food Science and Technology (Campinas) Dutra, Mariana Borges de Lima Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
2008 Food Science and Technology (Campinas) Calderelli, Valéria Alcântara Santos Substitution of hydrogenated fat by soy oil in the elaboration of flaxseed bread and evaluation of sensory acceptance
2013 Food Science and Technology (Campinas) Terhaag, Marcela Moreira Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
2010 Food Science and Technology (Campinas) Mareti, Mirian Cristina Physical and sensorial characteristics of cookies containing deffated soy flour and oat bran
2007 Revista Brasileira de Ciências Farmacêuticas Richter, Marissol Ingredients used in chocolate industry
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.