A study on the acceptability and consumer attitude towards parboiled rice (2006)
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: NUTRIÇÃO EXPERIMENTAL, ARROZ (ANÁLISE;AVALIAÇÃO), CONSUMO DE ALIMENTOS
ABNT
HEINEMANN, Riana Jordão Barrozo e BEHRENS, Jorge Herman e LANFER MARQUEZ, Úrsula Maria. A study on the acceptability and consumer attitude towards parboiled rice. International Journal of Food Science and Technology, v. 41, n. 6, p. 627-634, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2005.01118.x. Acesso em: 07 jun. 2024.APA
Heinemann, R. J. B., Behrens, J. H., & Lanfer Marquez, Ú. M. (2006). A study on the acceptability and consumer attitude towards parboiled rice. International Journal of Food Science and Technology, 41( 6), 627-634. doi:10.1111/j.1365-2621.2005.01118.xNLM
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. A study on the acceptability and consumer attitude towards parboiled rice [Internet]. International Journal of Food Science and Technology. 2006 ; 41( 6): 627-634.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.01118.xVancouver
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. A study on the acceptability and consumer attitude towards parboiled rice [Internet]. International Journal of Food Science and Technology. 2006 ; 41( 6): 627-634.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.01118.x