Assuntos: LEITE FERMENTADO, VALOR NUTRITIVO, POLPA, ABACAXI, MANGA, MARACUJÁ
ABNT
SOUZA, Handray Fernandes de et al. New formulations of fermented milk drinks with fruit pulp added: physicochemical characteristics during storage and nutritional profile. v. 50, n. 5, p. 496-502, 2023Tradução . . Disponível em: http://dx.doi.org/10.4067/s0717-75182023000500496. Acesso em: 23 ago. 2024.APA
Souza, H. F. de, Borges, L. A., Mendes, G. da R. L., Durães, C. A. F., Fonseca, H. C., Boitrago, S. C. O. de S., et al. (2023). New formulations of fermented milk drinks with fruit pulp added: physicochemical characteristics during storage and nutritional profile, 50( 5), 496-502. doi:10.4067/s0717-75182023000500496NLM
Souza HF de, Borges LA, Mendes G da RL, Durães CAF, Fonseca HC, Boitrago SCO de S, Leal JS, Ferreira SR, Lima WJN, Kamimura ES, Brandi IV. New formulations of fermented milk drinks with fruit pulp added: physicochemical characteristics during storage and nutritional profile [Internet]. 2023 ; 50( 5): 496-502.[citado 2024 ago. 23 ] Available from: http://dx.doi.org/10.4067/s0717-75182023000500496Vancouver
Souza HF de, Borges LA, Mendes G da RL, Durães CAF, Fonseca HC, Boitrago SCO de S, Leal JS, Ferreira SR, Lima WJN, Kamimura ES, Brandi IV. New formulations of fermented milk drinks with fruit pulp added: physicochemical characteristics during storage and nutritional profile [Internet]. 2023 ; 50( 5): 496-502.[citado 2024 ago. 23 ] Available from: http://dx.doi.org/10.4067/s0717-75182023000500496