Impact of stabilizers on the rheological properties of ice creams (2018)
Source: Food Science and Technology. Unidade: FCF
Subjects: SORVETE, HIDROCOLOIDE, REOLOGIA
ABNT
MILLIATTI, Mariana Carniel e LANNES, Suzana Caetano da Silva. Impact of stabilizers on the rheological properties of ice creams. Food Science and Technology, v. 38, n. 4, p. 733-739, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.31818. Acesso em: 05 out. 2024.APA
Milliatti, M. C., & Lannes, S. C. da S. (2018). Impact of stabilizers on the rheological properties of ice creams. Food Science and Technology, 38( 4), 733-739. doi:10.1590/fst.31818NLM
Milliatti MC, Lannes SC da S. Impact of stabilizers on the rheological properties of ice creams [Internet]. Food Science and Technology. 2018 ; 38( 4): 733-739.[citado 2024 out. 05 ] Available from: https://doi.org/10.1590/fst.31818Vancouver
Milliatti MC, Lannes SC da S. Impact of stabilizers on the rheological properties of ice creams [Internet]. Food Science and Technology. 2018 ; 38( 4): 733-739.[citado 2024 out. 05 ] Available from: https://doi.org/10.1590/fst.31818