Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule (2013)
Fonte: Food and Bioprocess Technology. Unidade: ESALQ
Assuntos: INDÚSTRIA DE ALIMENTOS, REOLOGIA, SUCOS DE VEGETAIS, TOMATE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte et al. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, v. 6, p. 839–843, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0655-y. Acesso em: 30 set. 2024.APA
Augusto, P. E. D., Falguera, V., Cristianini, M., & Ibarz, A. (2013). Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, 6, 839–843. doi:10.1007/s11947-011-0655-yNLM
Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 set. 30 ] Available from: https://doi.org/10.1007/s11947-011-0655-yVancouver
Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 set. 30 ] Available from: https://doi.org/10.1007/s11947-011-0655-y