Rheology study of chocolate filling made with fruit (2006)
Fonte: Anais. Nome do evento: World Congress of Food Science & Technology. Unidades: IQ, FCF
Assuntos: CHOCOLATE, REOLOGIA, CEREJA, TECNOLOGIA DE ALIMENTOS
ABNT
MIQUELIM, Joice Natali e ALCÂNTARA, Maria Regina e LANNES, Suzana Caetano da Silva. Rheology study of chocolate filling made with fruit. 2006, Anais.. Ontario: International Union of Food Science & Technology, 2006. . Acesso em: 18 ago. 2024.APA
Miquelim, J. N., Alcântara, M. R., & Lannes, S. C. da S. (2006). Rheology study of chocolate filling made with fruit. In Anais. Ontario: International Union of Food Science & Technology.NLM
Miquelim JN, Alcântara MR, Lannes SC da S. Rheology study of chocolate filling made with fruit. Anais. 2006 ;[citado 2024 ago. 18 ]Vancouver
Miquelim JN, Alcântara MR, Lannes SC da S. Rheology study of chocolate filling made with fruit. Anais. 2006 ;[citado 2024 ago. 18 ]