Acidification and texture profile of organic and conventional UHT probiotic fermented milk (2009)
Fonte: Brazilian Journal of Pharmaceutical Sciences. Nome do evento: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidade: FCF
Assuntos: LEITE FERMENTADO, PROBIÓTICOS
ABNT
FLORENCE, Ana Carolina Rodrigues et al. Acidification and texture profile of organic and conventional UHT probiotic fermented milk. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 01 jul. 2024. , 2009APA
Florence, A. C. R., Sousa, A. L. O. P. de, Bogsan, C. S. B., Sumi, A. de O., & Oliveira, M. N. de. (2009). Acidification and texture profile of organic and conventional UHT probiotic fermented milk. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Florence ACR, Sousa ALOP de, Bogsan CSB, Sumi A de O, Oliveira MN de. Acidification and texture profile of organic and conventional UHT probiotic fermented milk. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 41 res. FCF078.[citado 2024 jul. 01 ]Vancouver
Florence ACR, Sousa ALOP de, Bogsan CSB, Sumi A de O, Oliveira MN de. Acidification and texture profile of organic and conventional UHT probiotic fermented milk. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 41 res. FCF078.[citado 2024 jul. 01 ]