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Filtros : "OLIVEIRA, MARICE NOGUEIRA DE" "Sumi, Adriana" Removido: "BEBIDAS" Limpar

Filtros

Artigo de periodico
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins (2011)
Marafon, Ana Paula; Sumi, Adriana; Alcântara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, PROBIÓTICOS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARAFON, Ana Paula et al. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, v. 44, n. 2, p. 511-519, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.09.005. Acesso em: 08 ago. 2024.
APA
Marafon, A. P., Sumi, A., Alcântara, M. R., Tamime, A. Y., & Oliveira, M. N. de. (2011). Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, 44( 2), 511-519. doi:10.1016/j.lwt.2010.09.005
NLM
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Vancouver
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Artigo de periodico
Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage (2011)
Marafon, Ana Paula; Sumi, Adriana; Granato, D; Alcantara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Marice
Source: Journal of Dairy Science. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, ALIMENTOS FORTIFICADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARAFON, Ana Paula et al. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, v. 94, n. 11, p. 5330-5340, 2011Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4366. Acesso em: 08 ago. 2024.
APA
Marafon, A. P., Sumi, A., Granato, D., Alcantara, M. R., Tamime, A. Y., & Oliveira, M. (2011). Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94( 11), 5330-5340. doi:10.3168/jds.2011-4366
NLM
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 ago. 08 ] Available from: https://doi.org/10.3168/jds.2011-4366
Vancouver
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 ago. 08 ] Available from: https://doi.org/10.3168/jds.2011-4366

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