Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk (2014)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ifset.2014.05.013
- Subjects: IOGURTE; REOLOGIA; HOMOGENEIZAÇÃO; FERMENTAÇÃO LÁTICA; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 26, p. 67-75, 2014
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
OLIVEIRA, Miguel Meirelles de et al. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, v. 26, p. 67-75, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.05.013. Acesso em: 26 dez. 2025. -
APA
Oliveira, M. M. de, Augusto, P. E. D., Cruz, A. G. da, & Cristianini, M. (2014). Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, 26, 67-75. doi:10.1016/j.ifset.2014.05.013 -
NLM
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013 -
Vancouver
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013 - Processamento de alimentos por métodos não convencionais
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Informações sobre o DOI: 10.1016/j.ifset.2014.05.013 (Fonte: oaDOI API)
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