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Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 05 nov. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Trabalho de evento-resumo
The effect of carrageenan on quality of fermented lactic beverages (2001)
Penna, A. L. B.; Hoffmann, F. L.; Oliveira, Maricê Nogueira de
Source: Book of Abstracts. Conference titles: IFT Annual Meeting. Unidade: FCF
Assunto: LEITE FERMENTADO (QUALIDADE;ANÁLISE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, A. L. B. e HOFFMANN, F. L. e OLIVEIRA, Maricê Nogueira de. The effect of carrageenan on quality of fermented lactic beverages. 2001, Anais.. Chicago: Institute of Food Technologists, 2001. . Acesso em: 05 nov. 2024.
APA
Penna, A. L. B., Hoffmann, F. L., & Oliveira, M. N. de. (2001). The effect of carrageenan on quality of fermented lactic beverages. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Penna ALB, Hoffmann FL, Oliveira MN de. The effect of carrageenan on quality of fermented lactic beverages. Book of Abstracts. 2001 ;[citado 2024 nov. 05 ]
Vancouver
Penna ALB, Hoffmann FL, Oliveira MN de. The effect of carrageenan on quality of fermented lactic beverages. Book of Abstracts. 2001 ;[citado 2024 nov. 05 ]
Trabalho de evento
A comparison of the effect between carrageenan and xanthan gum upon rheological characteristics of fermented lactic beverages (2001)
Penna, A. L. B.; Oliveira, Maricê Nogueira de
Conference titles: Italian Conference on Chemical and Process Engineering. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, LEITE FERMENTADO (ANÁLISE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, A. L. B. e OLIVEIRA, Maricê Nogueira de. A comparison of the effect between carrageenan and xanthan gum upon rheological characteristics of fermented lactic beverages. 2001, Anais.. Florence: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2001. . Acesso em: 05 nov. 2024.
APA
Penna, A. L. B., & Oliveira, M. N. de. (2001). A comparison of the effect between carrageenan and xanthan gum upon rheological characteristics of fermented lactic beverages. In . Florence: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Penna ALB, Oliveira MN de. A comparison of the effect between carrageenan and xanthan gum upon rheological characteristics of fermented lactic beverages. 2001 ;[citado 2024 nov. 05 ]
Vancouver
Penna ALB, Oliveira MN de. A comparison of the effect between carrageenan and xanthan gum upon rheological characteristics of fermented lactic beverages. 2001 ;[citado 2024 nov. 05 ]
Trabalho de evento-resumo
Relation between quality and rheological properties of latic beverages (1999)
Oliveira, Maricê Nogueira de; Penna, A. L. B.; Sivieri, Kátia
Source: Abstracts. Conference titles: World Congress of Food Science and Technology. Unidade: FCF
Assunto: ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de e PENNA, A. L. B. e SIVIERI, Kátia. Relation between quality and rheological properties of latic beverages. 1999, Anais.. Sydney: Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology, 1999. . Acesso em: 05 nov. 2024.
APA
Oliveira, M. N. de, Penna, A. L. B., & Sivieri, K. (1999). Relation between quality and rheological properties of latic beverages. In Abstracts. Sydney: Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology.
NLM
Oliveira MN de, Penna ALB, Sivieri K. Relation between quality and rheological properties of latic beverages. Abstracts. 1999 ;[citado 2024 nov. 05 ]
Vancouver
Oliveira MN de, Penna ALB, Sivieri K. Relation between quality and rheological properties of latic beverages. Abstracts. 1999 ;[citado 2024 nov. 05 ]

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