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Filtros : "viscosity" Limpar

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  • Artigo de periodico

    Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology (2022)

    Tessaro, Larissa ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral

    Source: Food Science and Technology. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, PITANGA, SOLVENTE

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      TESSARO, Larissa e MARTELLI-TOSI, Milena e SOBRAL, Paulo José do Amaral. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.65320. Acesso em: 04 jan. 2026.

    • APA

      Tessaro, L., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, 42, 1-8. doi:10.1590/fst.65320

    • NLM

      Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 jan. 04 ] Available from: https://doi.org/10.1590/fst.65320

    • Vancouver

      Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 jan. 04 ] Available from: https://doi.org/10.1590/fst.65320

  • Artigo de periodico

    Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties (2022)

    Carvalho, Carolina Corrêa de; Bodini, Renata Barbosa ; Sobral, Paulo José do Amaral ; Oliveira, Alessandra Lopes de

    Source: Food Science and Technology. Unidade: FZEA

    Subjects: SORVETE, LEITE, ANÁLISE SENSORIAL DE ALIMENTOS

    Versão PublicadaAcesso à fonteDOIHow to cite
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    • ABNT

      CARVALHO, Carolina Corrêa de et al. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.79721. Acesso em: 04 jan. 2026.

    • APA

      Carvalho, C. C. de, Bodini, R. B., Sobral, P. J. do A., & Oliveira, A. L. de. (2022). Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. Food Science and Technology, 42, 1-8. doi:10.1590/fst.79721

    • NLM

      Carvalho CC de, Bodini RB, Sobral PJ do A, Oliveira AL de. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 jan. 04 ] Available from: https://doi.org/10.1590/fst.79721

    • Vancouver

      Carvalho CC de, Bodini RB, Sobral PJ do A, Oliveira AL de. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 jan. 04 ] Available from: https://doi.org/10.1590/fst.79721
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