Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations (2007)
Source: International Journal of Food Properties. Unidade: FZEA
Subjects: SACAROSE, GLICOSE, AÇUCARES, CARBOIDRATOS
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ABNT
TELIS, Vânia Regina Nicoletti et al. Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties, v. 10, p. 185-195, 2007Tradução . . Acesso em: 13 nov. 2024.APA
Telis, V. R. N., Telis Romero, J., Mazzotti, H. B., & Gabas, A. L. (2007). Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties, 10, 185-195.NLM
Telis VRN, Telis Romero J, Mazzotti HB, Gabas AL. Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties. 2007 ; 10 185-195.[citado 2024 nov. 13 ]Vancouver
Telis VRN, Telis Romero J, Mazzotti HB, Gabas AL. Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties. 2007 ; 10 185-195.[citado 2024 nov. 13 ]
