Fonte: Food Research International. Unidade: EP
Assunto: MEL
ABNT
TONIAZZO, Taíse et al. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, v. 167, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112692. Acesso em: 02 out. 2024.APA
Toniazzo, T., Collado-González, M., Tadini, C. C., & Mackie, A. R. (2023). Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, 167, 1-8. doi:10.1016/j.foodres.2023.112692NLM
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692Vancouver
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692