|
|||||
|
|
OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIMENTAL DESIGN AND SENSORY ANALYSIS TECHNIQUES |
|
| Authors: | OLGA MONDRAGÓN-BERNAL MARIA ISABEL RODRIGUES HELENA MARIA ANDRÉ BOLINI FRANCISCO MAUGERI |
| Institution: | 1. Department of Food Engineering, Bioprocess Engineering Laboratory Food Engineering Faculty, State University of Campinas Campinas, São Paulo C.P. 6121, Brazil;2. Department of Food and Nutrition, Sensory Analysis Laboratory Food Engineering Faculty, State University of Campinas Campinas, São Paulo, Brazil |
| Abstract: | |
| Keywords: | |