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For: Borrajo KHT, Lima CGD, Trindade MA. Saciedade subjetiva, aceitação sensorial e aspectos tecnológicos de salsicha com adição de fibra de trigo. Braz J Food Technol 2016. [DOI: 10.1590/1981-6723.0816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

For:	Borrajo KHT, Lima CGD, Trindade MA. Saciedade subjetiva, aceitação sensorial e aspectos tecnológicos de salsicha com adição de fibra de trigo. Braz J Food Technol 2016. [DOI: 10.1590/1981-6723.0816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

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Raúl LJ, Araújo IBD, Barbosa RC, Maciel MIS, Shinohara NKS, Campagnoli de Oliveira Filho PR. Manufacture of Biquara (Haemulon Plumierii- Lacepède, 1801) Fishburger with Addition of Wheat Bran. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]