Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence (2013)
Lannes, Suzana Caetano da Silva 
; Miquelim, Joice Natali
Fonte: International Journal of Rheology. Unidade: FCF
Assuntos: HIDROCOLOIDE, REOLOGIA
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ABNT
LANNES, Suzana Caetano da Silva e MIQUELIM, Joice Natali. Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology, v. 1, p. 7-10, 2013Tradução . . Acesso em: 11 nov. 2024.APA
Lannes, S. C. da S., & Miquelim, J. N. (2013). Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology, 1, 7-10.NLM
Lannes SC da S, Miquelim JN. Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology. 2013 ; 1 7-10.[citado 2024 nov. 11 ]Vancouver
Lannes SC da S, Miquelim JN. Rheological stability of foam prepared with albumin and Κ-carrageenan gum: process influence. International Journal of Rheology. 2013 ; 1 7-10.[citado 2024 nov. 11 ]
