Perina, Natália Pratis; Granato, D; Hirota, Claudia Y; Cruz, A. G; Bogsan, Cristina Stewart Bittencourt 
; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: IOGURTE, ALIMENTOS FUNCIONAIS
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PERINA, Natália Pratis et al. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, v. 70, p. 134-141, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.01.014. Acesso em: 17 jun. 2024.APA
Perina, N. P., Granato, D., Hirota, C. Y., Cruz, A. G., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, 70, 134-141. doi:10.1016/j.foodres.2015.01.014NLM
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014Vancouver
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
