Source: Book of Abstracts. Conference titles: IFT Annual Meeting. Unidade: FCF
Subjects: LEITE, TECNOLOGIA DE ALIMENTOS, ALIMENTOS FORTIFICADOS (ANÁLISE)
ABNT
SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Use of response surface metodology on manufacture of lactic beverages added with fat mimetics (Litesse and Dairy-lo). 2001, Anais.. Chicago: Institute of Food Technologists, 2001. . Acesso em: 15 out. 2024.APA
Sivieri, K., & Oliveira, M. N. de. (2001). Use of response surface metodology on manufacture of lactic beverages added with fat mimetics (Litesse and Dairy-lo). In Book of Abstracts. Chicago: Institute of Food Technologists.NLM
Sivieri K, Oliveira MN de. Use of response surface metodology on manufacture of lactic beverages added with fat mimetics (Litesse and Dairy-lo). Book of Abstracts. 2001 ;[citado 2024 out. 15 ]Vancouver
Sivieri K, Oliveira MN de. Use of response surface metodology on manufacture of lactic beverages added with fat mimetics (Litesse and Dairy-lo). Book of Abstracts. 2001 ;[citado 2024 out. 15 ]