Subjects: CERVEJA, PROBIÓTICOS, FERMENTAÇÃO
ABNT
RIBEIRO, Ana Beatriz Praia. Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation. 2022. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/. Acesso em: 15 out. 2024.APA
Ribeiro, A. B. P. (2022). Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/NLM
Ribeiro ABP. Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation [Internet]. 2022 ;[citado 2024 out. 15 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/Vancouver
Ribeiro ABP. Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation [Internet]. 2022 ;[citado 2024 out. 15 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/