Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: LEITE FERMENTADO, IOGURTE, FERMENTAÇÃO LÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, Ana Lúcia Barretto e CONVERTI, Attilio e OLIVEIRA, Maricê Nogueira de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, v. 44, n. 4, p. 517-520, 2006Tradução . . Acesso em: 01 nov. 2024.APA
Penna, A. L. B., Converti, A., & Oliveira, M. N. de. (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, 44( 4), 517-520.NLM
Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 nov. 01 ]Vancouver
Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 nov. 01 ]
