Evaluation of rheological characteristics of cakes produced with brazilian nut oil and coconut oil

Evaluation of rheological characteristics of cakes produced with brazilian nut oil and coconut oil (2013)

Authors:
- Rios, Raquel Vallerio
- Lannes, Suzana Caetano da Silva
Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS; GELATINA
Language: Inglês
Imprenta:
- Publisher place: São Paulo
- Date published: 2013
Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 49, suppl. 3, p. 21 res. FCF037, 2013
Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences

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ABNT

RIOS, Raquel Vallerio e LANNES, Suzana Caetano da Silva. Evaluation of rheological characteristics of cakes produced with brazilian nut oil and coconut oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 12 nov. 2024. , 2013
APA

Rios, R. V., & Lannes, S. C. da S. (2013). Evaluation of rheological characteristics of cakes produced with brazilian nut oil and coconut oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM

Rios RV, Lannes SC da S. Evaluation of rheological characteristics of cakes produced with brazilian nut oil and coconut oil. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 21 res. FCF037.[citado 2024 nov. 12 ]
Vancouver

Rios RV, Lannes SC da S. Evaluation of rheological characteristics of cakes produced with brazilian nut oil and coconut oil. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 21 res. FCF037.[citado 2024 nov. 12 ]