Source: Abstracts. Conference titles: Simpósio Latino Americano de Ciência de Alimentos. Unidades: IQ, FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, TECNOLOGIA DE ALIMENTOS
ABNT
DAMIN, Maria Regina et al. Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties. 2007, Anais.. Campinas: UNICAMP, 2007. . Acesso em: 06 nov. 2024.APA
Damin, M. R., Nunes, A. P., Alcântara, M. R., & Oliveira, M. N. de. (2007). Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties. In Abstracts. Campinas: UNICAMP.NLM
Damin MR, Nunes AP, Alcântara MR, Oliveira MN de. Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties. Abstracts. 2007 ;[citado 2024 nov. 06 ]Vancouver
Damin MR, Nunes AP, Alcântara MR, Oliveira MN de. Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties. Abstracts. 2007 ;[citado 2024 nov. 06 ]