Source: Journal of Dairy Science. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, ALIMENTOS FORTIFICADOS
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ABNT
MARAFON, Ana Paula et al. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, v. 94, n. 11, p. 5330-5340, 2011Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4366. Acesso em: 21 ago. 2024.APA
Marafon, A. P., Sumi, A., Granato, D., Alcantara, M. R., Tamime, A. Y., & Oliveira, M. (2011). Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94( 11), 5330-5340. doi:10.3168/jds.2011-4366NLM
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 ago. 21 ] Available from: https://doi.org/10.3168/jds.2011-4366Vancouver
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 ago. 21 ] Available from: https://doi.org/10.3168/jds.2011-4366
