Amaral, Alline Aurea do; Lannes, Suzana Caetano da Silva 
Source: Abstract Book. Conference titles: International Symposium on Food Rheology and Structure. Unidade: FCF
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AMARAL, Alline Aurea do e LANNES, Suzana Caetano da Silva. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 12 abr. 2026.APA
Amaral, A. A. do, & Lannes, S. C. da S. (2012). Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.NLM
Amaral AA do, Lannes SC da S. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. Abstract Book. 2012 ;[citado 2026 abr. 12 ]Vancouver
Amaral AA do, Lannes SC da S. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. Abstract Book. 2012 ;[citado 2026 abr. 12 ]
