Sodium caseinate addition effect on the thixotropy of stirred yogurt (2004)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- Subjects: INDÚSTRIA DE ALIMENTOS; IOGURTE; LATICÍNIOS; PROCESSAMENTO DE ALIMENTOS; REOLOGIA
- Language: Inglês
- Imprenta:
- Publisher: ICEF9
- Publisher place: Montpellier
- Date published: 2004
- Source:
- Título: ICEF9
- Conference titles: International Congress on ngineering and Food : Congre International de Génie des Procédés Alimentares,
-
ABNT
COLLET, Lucia Scott Franco de Camargo Azzi e TADINI, Carmen Cecília. Sodium caseinate addition effect on the thixotropy of stirred yogurt. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 14 mar. 2026. -
APA
Collet, L. S. F. de C. A., & Tadini, C. C. (2004). Sodium caseinate addition effect on the thixotropy of stirred yogurt. In ICEF9. Montpellier: ICEF9. -
NLM
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2026 mar. 14 ] -
Vancouver
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2026 mar. 14 ] - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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