Zawadzki, Andressa de 
; Paganelli,Marcella Oliva ; Garcia, André Castilho; Skibsted, Leif H.
Source: Food Research International. Unidade: IQSC
Subjects: RESÍDUOS, MINERAIS, SOROS, LEITE
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ABNT
ZAWADZKI, Andressa de et al. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, v. 136, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109525. Acesso em: 11 nov. 2024.APA
Zawadzki, A. de, Paganelli, M. O., Garcia, A. C., & Skibsted, L. H. (2020). Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, 136. doi:10.1016/j.foodres.2020.109525NLM
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525Vancouver
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
