Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: PROBIÓTICOS, PITANGA
ABNT
BUENO, Luciana et al. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, v. 38, p. 499-504, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1438084. Acesso em: 15 out. 2024.APA
Bueno, L., Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2014). Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, 38, 499-504. doi:10.3303/CET1438084NLM
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1438084Vancouver
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1438084