Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures (2009)
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS, AÇAÍ
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ABNT
SANTO, Ana Paula do Espirito et al. Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 26 jun. 2024. , 2009APA
Santo, A. P. do E., Sanjos, D., Converti, A., & Oliveira, M. N. de. (2009). Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Santo AP do E, Sanjos D, Converti A, Oliveira MN de. Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 40 res. FCF076.[citado 2024 jun. 26 ]Vancouver
Santo AP do E, Sanjos D, Converti A, Oliveira MN de. Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 40 res. FCF076.[citado 2024 jun. 26 ]
