Oliveira, Miguel Meirelles de; Augusto, Pedro Esteves Duarte 
; Cruz, Adriano Gomes da; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: IOGURTE, REOLOGIA, HOMOGENEIZAÇÃO, FERMENTAÇÃO LÁTICA, LACTOBACILLUS
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OLIVEIRA, Miguel Meirelles de et al. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, v. 26, p. 67-75, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.05.013. Acesso em: 10 nov. 2024.APA
Oliveira, M. M. de, Augusto, P. E. D., Cruz, A. G. da, & Cristianini, M. (2014). Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, 26, 67-75. doi:10.1016/j.ifset.2014.05.013NLM
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013Vancouver
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013
