Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence (2013)
- Authors:
- Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- Subjects: HIDROCOLOIDE; REOLOGIA
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Rheology
- Volume/Número/Paginação/Ano: v. 1, p. 7-10, 2013
-
ABNT
LANNES, Suzana Caetano da Silva e MIQUELIM, Joice Natali. Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology, v. 1, p. 7-10, 2013Tradução . . Acesso em: 28 fev. 2026. -
APA
Lannes, S. C. da S., & Miquelim, J. N. (2013). Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology, 1, 7-10. -
NLM
Lannes SC da S, Miquelim JN. Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology. 2013 ; 1 7-10.[citado 2026 fev. 28 ] -
Vancouver
Lannes SC da S, Miquelim JN. Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology. 2013 ; 1 7-10.[citado 2026 fev. 28 ] - Marco legal da inovação é alento para o mundo da pesquisa [Entrevista]
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