Production of low-calorie ice cream utilizing apple peel and pulp (2019)
Source: Journal of Culinary Science and Technology. Unidade: FZEA
Subjects: SORVETE, FRUTAS, RESÍDUOS AGRÍCOLAS, MAÇÃ, ANÁLISE SENSORIAL DE ALIMENTOS
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LAZARI, Marcelo et al. Production of low-calorie ice cream utilizing apple peel and pulp. Journal of Culinary Science and Technology, v. 17, n. 6, p. 481-490, 2019Tradução . . Disponível em: https://doi.org/10.1080/15428052.2018.1489323. Acesso em: 25 jan. 2026.APA
Lazari, M., Aguiar-Oliveira, E., Oliveira, D. S. de, Kamimura, E. S., & Maldonado, R. R. (2019). Production of low-calorie ice cream utilizing apple peel and pulp. Journal of Culinary Science and Technology, 17( 6), 481-490. doi:10.1080/15428052.2018.1489323NLM
Lazari M, Aguiar-Oliveira E, Oliveira DS de, Kamimura ES, Maldonado RR. Production of low-calorie ice cream utilizing apple peel and pulp [Internet]. Journal of Culinary Science and Technology. 2019 ; 17( 6): 481-490.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1080/15428052.2018.1489323Vancouver
Lazari M, Aguiar-Oliveira E, Oliveira DS de, Kamimura ES, Maldonado RR. Production of low-calorie ice cream utilizing apple peel and pulp [Internet]. Journal of Culinary Science and Technology. 2019 ; 17( 6): 481-490.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1080/15428052.2018.1489323
