Estevão, Simone Tessarini 
; Silva, João Batista de Almeida e; Lourenço, Felipe Rebello
Source: Journal of Food Engineering. Unidades: IQ, EEL, FCF
Subjects: CERVEJA, ENGENHARIA DE ALIMENTOS
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ABNT
ESTEVÃO, Simone Tessarini e SILVA, João Batista de Almeida e e LOURENÇO, Felipe Rebello. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, v. 289, p. 1-9 art. 110182, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110182. Acesso em: 10 nov. 2024.APA
Estevão, S. T., Silva, J. B. de A. e, & Lourenço, F. R. (2021). Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, 289, 1-9 art. 110182. doi:10.1016/j.jfoodeng.2020.110182NLM
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182Vancouver
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182
