Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties (2013)
Leite, Paula Bacelar; Lannes, Suzana Caetano da Silva 
; Rodrigues, Alexandre Mariani; Soares, Fabiana Andréia Schafer de Martini; Soares, Sergio Eduardo; Bispo, Eliete da Silva
Fonte: Brazilian Journal of Food Technology. Unidade: FCF
Assuntos: CACAU, CHOCOLATE, REOLOGIA
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ABNT
LEITE, Paula Bacelar et al. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, v. 16, n. 3, p. 192-197, 2013Tradução . . Disponível em: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf. Acesso em: 02 nov. 2024.APA
Leite, P. B., Lannes, S. C. da S., Rodrigues, A. M., Soares, F. A. S. de M., Soares, S. E., & Bispo, E. da S. (2013). Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, 16( 3), 192-197. Recuperado de http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdfNLM
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 nov. 02 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdfVancouver
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 nov. 02 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
