Rheological properties of tomato products (2019)
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS
ABNT
KUBO, Miriam T. K et al. Rheological properties of tomato products. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247. Acesso em: 02 set. 2024.APA
Kubo, M. T. K., Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2019). Rheological properties of tomato products. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247NLM
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 set. 02 ] Available from: https://doi.org/10.1039/9781788016247Vancouver
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 set. 02 ] Available from: https://doi.org/10.1039/9781788016247