Source: Book of Abstracts. Conference titles: Brazilian Meeting on Chemistry of Food and Beverages. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, ABACAXI
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CABRAL, R. A. F. e GABAS, Ana Lúcia e TELIS ROMERO, Javier. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. 2006, Anais.. São José do Rio Preto: UNESP, 2006. . Acesso em: 06 out. 2024.APA
Cabral, R. A. F., Gabas, A. L., & Telis Romero, J. (2006). Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. In Book of Abstracts. São José do Rio Preto: UNESP.NLM
Cabral RAF, Gabas AL, Telis Romero J. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. Book of Abstracts. 2006 ;[citado 2024 out. 06 ]Vancouver
Cabral RAF, Gabas AL, Telis Romero J. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. Book of Abstracts. 2006 ;[citado 2024 out. 06 ]
