Subjects: CHOCOLATE, REOLOGIA, ANÁLISE TÉRMICA
ABNT
SANTOS, Paulo Henrique Silva e SUZUKI, Cristina Kaori e LANNES, Suzana Caetano da Silva. Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel. Foods, v. 14, n. 3, p. 1-22 art. 430, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14030430. Acesso em: 28 abr. 2025.APA
Santos, P. H. S., Suzuki, C. K., & Lannes, S. C. da S. (2025). Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel. Foods, 14( 3), 1-22 art. 430. doi:10.3390/foods14030430NLM
Santos PHS, Suzuki CK, Lannes SC da S. Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel [Internet]. Foods. 2025 ; 14( 3): 1-22 art. 430.[citado 2025 abr. 28 ] Available from: https://dx.doi.org/10.3390/foods14030430Vancouver
Santos PHS, Suzuki CK, Lannes SC da S. Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel [Internet]. Foods. 2025 ; 14( 3): 1-22 art. 430.[citado 2025 abr. 28 ] Available from: https://dx.doi.org/10.3390/foods14030430