Development of an isotonic drink with ricotta cheese whey (2015)
- Authors:
- Autor USP: PETRUS, RODRIGO RODRIGUES - FZEA
- Unidade: FZEA
- Subjects: BEBIDAS ISOTÔNICAS (DESENVOLVIMENTO); RICOTA; LEITE
- Language: Inglês
- Imprenta:
- Publisher place: San Francisco
- Date published: 2015
- Source:
- Conference titles: International Conference on Food Chemistry & Technology
-
ABNT
PETRUS, Rodrigo Rodrigues et al. Development of an isotonic drink with ricotta cheese whey. 2015, Anais.. San Francisco: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 12 jan. 2026. -
APA
Petrus, R. R., Valadão, N. K., Andrade, I. M. G. de, Gallo, F. A., Fratassi, G., Shimoda, S., & Jory, J. (2015). Development of an isotonic drink with ricotta cheese whey. In Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. San Francisco: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Petrus RR, Valadão NK, Andrade IMG de, Gallo FA, Fratassi G, Shimoda S, Jory J. Development of an isotonic drink with ricotta cheese whey. Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. 2015 ;[citado 2026 jan. 12 ] -
Vancouver
Petrus RR, Valadão NK, Andrade IMG de, Gallo FA, Fratassi G, Shimoda S, Jory J. Development of an isotonic drink with ricotta cheese whey. Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. 2015 ;[citado 2026 jan. 12 ] - Microbiological and sensory evaluation of acidified sugarcane juice
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