文献
J-GLOBAL ID:202202226347231343
整理番号:22A1117961
豆からバーへのcupuassu:チョコレート様製品の官能的およびヘドニックキャラクタリゼーション【JST・京大機械翻訳】
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product
著者 (5件):
de Nazare Melo Ramos Simone
(Department of Food Engineering and Technology, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Cidade Universitaria Zeferino Vaz, Campinas - Sao Paulo Zip Code 13.083-862, Brazil)
,
Weltman Glezer Juliana
(Department of Food Engineering and Technology, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Cidade Universitaria Zeferino Vaz, Campinas - Sao Paulo Zip Code 13.083-862, Brazil)
,
de Oliveira Garcia Aline
(Food Science and Quality Center, Food Technology Institute, ITAL, Sao Paulo, Brazil)
,
Herman Behrens Jorge
(Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Sao Paulo, Brazil)
,
Efraim Priscilla
(Department of Food Engineering and Technology, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Cidade Universitaria Zeferino Vaz, Campinas - Sao Paulo Zip Code 13.083-862, Brazil)
資料名:
Food Research International
(Food Research International)
巻:
155
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)