pH-influence in a protein-polysaccharide stabilized foam (2009)
Source: Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: POLISSACARÍDEOS (ESTUDO), SORVETE
ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva e MEZZENGA, Raffaele. pH-influence in a protein-polysaccharide stabilized foam. 2009, Anais.. Chicago: Institute of Food Technologists (IFT), 2009. . Acesso em: 19 set. 2024.APA
Miquelim, J. N., Lannes, S. C. da S., & Mezzenga, R. (2009). pH-influence in a protein-polysaccharide stabilized foam. In Abstracts. Chicago: Institute of Food Technologists (IFT).NLM
Miquelim JN, Lannes SC da S, Mezzenga R. pH-influence in a protein-polysaccharide stabilized foam. Abstracts. 2009 ;[citado 2024 set. 19 ]Vancouver
Miquelim JN, Lannes SC da S, Mezzenga R. pH-influence in a protein-polysaccharide stabilized foam. Abstracts. 2009 ;[citado 2024 set. 19 ]