Effect of oat extract addition on the rheological properties of cakes

Effect of oat extract addition on the rheological properties of cakes (2013)

Authors:
- Rios, Raquel Vallerio
- Lannes, Suzana Caetano da Silva
Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
Unidade: FCF
Subjects: REOLOGIA; BOLOS
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. 32 res. FCF060, 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. Effect of oat extract addition on the rheological properties of cakes. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 fev. 2026. , 2013
APA

Rios, R. V., & Lannes, S. C. da S. (2013). Effect of oat extract addition on the rheological properties of cakes. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM

Rios RV, Lannes SC da S. Effect of oat extract addition on the rheological properties of cakes. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 32 res. FCF060.[citado 2026 fev. 24 ]
Vancouver

Rios RV, Lannes SC da S. Effect of oat extract addition on the rheological properties of cakes. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 32 res. FCF060.[citado 2026 fev. 24 ]