Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties (2022)
- Authors:
- USP affiliated authors: OLIVEIRA, ALESSANDRA LOPES DE - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; BODINI, RENATA BARBOSA - FZEA
- Unidade: FZEA
- DOI: 10.1590/fst.79721
- Subjects: SORVETE; LEITE; ANÁLISE SENSORIAL DE ALIMENTOS
- Keywords: viscosity; milk; fat; DSC; sensory analysis; rheological properties
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Technology
- ISSN: 0101-2061
- Volume/Número/Paginação/Ano: v. 42, art. e79721, p. 1-8, 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CARVALHO, Carolina Corrêa de et al. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.79721. Acesso em: 12 fev. 2026. -
APA
Carvalho, C. C. de, Bodini, R. B., Sobral, P. J. do A., & Oliveira, A. L. de. (2022). Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. Food Science and Technology, 42, 1-8. doi:10.1590/fst.79721 -
NLM
Carvalho CC de, Bodini RB, Sobral PJ do A, Oliveira AL de. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1590/fst.79721 -
Vancouver
Carvalho CC de, Bodini RB, Sobral PJ do A, Oliveira AL de. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1590/fst.79721 - Study of supercritical carbon dioxide pretreatment processes on green coconut fiber to enhance enzymatic hydrolysis of cellulose
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Informações sobre o DOI: 10.1590/fst.79721 (Fonte: oaDOI API)
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