Relation between quality and rheological properties of latic beverages

Relation between quality and rheological properties of latic beverages (1999)

Authors:
Autor USP: OLIVEIRA, MARICE NOGUEIRA DE - FCF
Unidade: FCF
Assunto: ALIMENTOS
Language: Inglês
Imprenta:
- Publisher: Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology
- Publisher place: Sydney
- Date published: 1999
Source:
- Título do periódico: Abstracts
Conference titles: World Congress of Food Science and Technology

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ABNT

OLIVEIRA, Maricê Nogueira de; PENNA, A. L. B.; SIVIERI, Kátia. Relation between quality and rheological properties of latic beverages. Anais.. Sydney: Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology, 1999.
APA

Oliveira, M. N. de, Penna, A. L. B., & Sivieri, K. (1999). Relation between quality and rheological properties of latic beverages. In Abstracts. Sydney: Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology.
NLM

Oliveira MN de, Penna ALB, Sivieri K. Relation between quality and rheological properties of latic beverages. Abstracts. 1999 ;
Vancouver

Oliveira MN de, Penna ALB, Sivieri K. Relation between quality and rheological properties of latic beverages. Abstracts. 1999 ;