Source: Abstracts. Conference titles: International Conference on Food Proteins and Colloids. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, SECAGEM DE ALIMENTOS
ABNT
PINTO, Keithy Renata Domingos et al. Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. 2020, Anais.. Campinas: Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas, 2020. . Acesso em: 15 out. 2024.APA
Pinto, K. R. D., Tulini, F. L., Lapa-Guimarães, J. das G., Moraes, I. C. F., Ditchfield, C., Lima, C. G. de, et al. (2020). Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. In Abstracts. Campinas: Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas.NLM
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Fávaro-Trindade CS. Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. Abstracts. 2020 ;[citado 2024 out. 15 ]Vancouver
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Fávaro-Trindade CS. Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. Abstracts. 2020 ;[citado 2024 out. 15 ]