Sodium caseinate addition effect on the thixotropy of stirred yogurt (2004)
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congrés International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, IOGURTE, LATICÍNIOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA
ABNT
COLLET, Lucia Scott Franco de Camargo Azzi e TADINI, Carmen Cecília. Sodium caseinate addition effect on the thixotropy of stirred yogurt. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 26 ago. 2024.APA
Collet, L. S. F. de C. A., & Tadini, C. C. (2004). Sodium caseinate addition effect on the thixotropy of stirred yogurt. In ICEF9. Montpellier: ICEF9.NLM
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2024 ago. 26 ]Vancouver
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2024 ago. 26 ]