Instrumental color and sensory acceptance of soy-based emulsions: A response surface approach;Cor instrumental e aceitação sensorial de emulsões à base de soja: Uma abordagem através da metodologia de superfície de resposta

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 4, 2010, Pages 1090-1096

  Granato, Daniel ^a   Masson, Maria Lucia ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Colorimetry; Functional foods; Glycine max; Response surface methodology; Sensory acceptability

Indexed keywords

GLYCINE MAX; PSIDIUM;

EID: 79952324531     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612010000400039     Document Type: Article

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