Granato, Daniel; Castro, Inar Alves de 
; Ellendersen, L. Souza Neves; Masson, M. Lucia
Source: Journal of Food Science. Unidade: FCF
Subjects: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
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GRANATO, Daniel et al. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, v. 75, n. 3, p. S149-S155, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART. Acesso em: 11 out. 2024.APA
Granato, D., Castro, I. A. de, Ellendersen, L. S. N., & Masson, M. L. (2010). Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, 75( 3), S149-S155. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTARTNLM
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 out. 11 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTARTVancouver
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 out. 11 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
