Source: Brazilian Journal of Food and Technology. Unidade: EEL
Subjects: ÓLEOS VEGETAIS, CATALISADORES
ABNT
ROCHA, Mayara Ribeiro et al. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends. Brazilian Journal of Food and Technology, v. 2, p. 1-9, 2018Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.03618. Acesso em: 24 jun. 2025.APA
Rocha, M. R., Boas, R. N. V., Biaggio, F. C., Castro, H. F. de, & Giordani, D. S. (2018). Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends. Brazilian Journal of Food and Technology, 2, 1-9. doi:10.1590/1981-6723.03618NLM
Rocha MR, Boas RNV, Biaggio FC, Castro HF de, Giordani DS. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends [Internet]. Brazilian Journal of Food and Technology. 2018 ; 2 1-9.[citado 2025 jun. 24 ] Available from: https://doi.org/10.1590/1981-6723.03618Vancouver
Rocha MR, Boas RNV, Biaggio FC, Castro HF de, Giordani DS. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends [Internet]. Brazilian Journal of Food and Technology. 2018 ; 2 1-9.[citado 2025 jun. 24 ] Available from: https://doi.org/10.1590/1981-6723.03618