Rheology of emulsion-filled gels applied to the development of food materials (2016)
Subjects: GEL (FORMAS FARMACÊUTICAS), REOLOGIA, EMULSÕES (FORMAS FARMACÊUTICAS), PRODUTOS NOVOS, TECNOLOGIA DE ALIMENTOS
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ANDRADE, Ivana Morais Geremias de et al. Rheology of emulsion-filled gels applied to the development of food materials. Gels, v. 2, n. 22, p. 1-18, 2016Tradução . . Disponível em: https://doi.org/10.3390/gels2030022. Acesso em: 04 nov. 2024.APA
Andrade, I. M. G. de, Souki, N. P. D. B. G., Moraes, I. C. F., & Pinho, S. C. de. (2016). Rheology of emulsion-filled gels applied to the development of food materials. Gels, 2( 22), 1-18. doi:10.3390/gels2030022NLM
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/gels2030022Vancouver
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/gels2030022
