The influence of manufacturing process on the apparent viscosity of plain stirred yogurt (1999)
Source: Book of Abstracts. Conference titles: IFT Annual Meeting. Unidade: FCF
Subjects: BIOTECNOLOGIA, ALIMENTOS
ABNT
PENNA, Ana Lúcia Barretto e OLIVEIRA, Maricê Nogueira de. The influence of manufacturing process on the apparent viscosity of plain stirred yogurt. 1999, Anais.. Chicago: Institute of Food Technologists, 1999. . Acesso em: 10 out. 2024.APA
Penna, A. L. B., & Oliveira, M. N. de. (1999). The influence of manufacturing process on the apparent viscosity of plain stirred yogurt. In Book of Abstracts. Chicago: Institute of Food Technologists.NLM
Penna ALB, Oliveira MN de. The influence of manufacturing process on the apparent viscosity of plain stirred yogurt. Book of Abstracts. 1999 ;[citado 2024 out. 10 ]Vancouver
Penna ALB, Oliveira MN de. The influence of manufacturing process on the apparent viscosity of plain stirred yogurt. Book of Abstracts. 1999 ;[citado 2024 out. 10 ]