Source: Fundação Universitária José Bonifácio/ABEQ, 2005. Conference titles: Mercosur Congress on Chemical Engineering. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, IOGURTE, LATICÍNIOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA
ABNT
TADINI, Carmen Cecília e COLLET, Lucia Scott Franco de Camargo Azzi. Influence of sodium caseinate addition on thixotropy during pipe flow and posterior structural recovery of stirred yogurt. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 24 set. 2024.APA
Tadini, C. C., & Collet, L. S. F. de C. A. (2005). Influence of sodium caseinate addition on thixotropy during pipe flow and posterior structural recovery of stirred yogurt. In Fundação Universitária José Bonifácio/ABEQ, 2005. Rio de Janeiro: ENPROMER.NLM
Tadini CC, Collet LSF de CA. Influence of sodium caseinate addition on thixotropy during pipe flow and posterior structural recovery of stirred yogurt. Fundação Universitária José Bonifácio/ABEQ, 2005. 2005 ;[citado 2024 set. 24 ]Vancouver
Tadini CC, Collet LSF de CA. Influence of sodium caseinate addition on thixotropy during pipe flow and posterior structural recovery of stirred yogurt. Fundação Universitária José Bonifácio/ABEQ, 2005. 2005 ;[citado 2024 set. 24 ]