Polizer, Yana Jorge 
; Lorenzo, José M; Pompeu, Daniel; Rodrigues, Isabela; Baldin, Juliana Cristina ; Pires, Manoela Alves ; Freire, Maria Teresa de Alvarenga ; Barba, Francisco José; Trindade, Marco Antonio
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: CARNES E DERIVADOS, ERVILHA, COMPORTAMENTO DO CONSUMIDOR, ANÁLISE SENSORIAL DE ALIMENTOS
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POLIZER, Yana Jorge et al. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre. International Journal of Food Science and Technology, v. 55, n. 3, p. 1018-1024, 2020Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14324. Acesso em: 11 nov. 2024.APA
Polizer, Y. J., Lorenzo, J. M., Pompeu, D., Rodrigues, I., Baldin, J. C., Pires, M. A., et al. (2020). Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre. International Journal of Food Science and Technology, 55( 3), 1018-1024. doi:10.1111/ijfs.14324NLM
Polizer YJ, Lorenzo JM, Pompeu D, Rodrigues I, Baldin JC, Pires MA, Freire MT de A, Barba FJ, Trindade MA. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre [Internet]. International Journal of Food Science and Technology. 2020 ; 55( 3): 1018-1024.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ijfs.14324Vancouver
Polizer YJ, Lorenzo JM, Pompeu D, Rodrigues I, Baldin JC, Pires MA, Freire MT de A, Barba FJ, Trindade MA. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre [Internet]. International Journal of Food Science and Technology. 2020 ; 55( 3): 1018-1024.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ijfs.14324
