Rocha, Mayara Ribeiro; Bôas, Renata de Nazaré Vilas; Biaggio, Francisco Carlos 
; Castro, Heizir Ferreira de ; Giordani, Domingos Sávio
Source: Brazilian Journal of Food and Technology. Unidade: EEL
Subjects: ÓLEOS VEGETAIS, CATALISADORES
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ABNT
ROCHA, Mayara Ribeiro et al. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends. Brazilian Journal of Food and Technology, v. 2, p. 1-9, 2018Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.03618. Acesso em: 14 fev. 2026.APA
Rocha, M. R., Bôas, R. de N. V., Biaggio, F. C., Castro, H. F. de, & Giordani, D. S. (2018). Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends. Brazilian Journal of Food and Technology, 2, 1-9. doi:10.1590/1981-6723.03618NLM
Rocha MR, Bôas R de NV, Biaggio FC, Castro HF de, Giordani DS. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends [Internet]. Brazilian Journal of Food and Technology. 2018 ; 2 1-9.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1590/1981-6723.03618Vancouver
Rocha MR, Bôas R de NV, Biaggio FC, Castro HF de, Giordani DS. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends [Internet]. Brazilian Journal of Food and Technology. 2018 ; 2 1-9.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1590/1981-6723.03618
