Source: Grasas y Aceites. Unidade: FCF
Subjects: MANTEIGA, CACAU, POLIMORFISMO, CRISTALIZAÇÃO
ABNT
RIBEIRO, Ana Paula Badan et al. Physico-chemical properties of Brazilian cocoa butter and industrial blends: part II - microstructure, polymorphic behavior and crystallization characteristics. Grasas y Aceites, v. 63, n. 1, p. 89-99, 2012Tradução . . Disponível em: https://doi.org/10.3989/gya.069111. Acesso em: 17 out. 2024.APA
Ribeiro, A. P. B., Basso, R. C., Gonçalves, L. A. G., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Kieckbusch, T. G. (2012). Physico-chemical properties of Brazilian cocoa butter and industrial blends: part II - microstructure, polymorphic behavior and crystallization characteristics. Grasas y Aceites, 63( 1), 89-99. doi:10.3989/gya.069111NLM
Ribeiro APB, Basso RC, Gonçalves LAG, Gioielli LA, Santos AO dos, Cardoso LP, Kieckbusch TG. Physico-chemical properties of Brazilian cocoa butter and industrial blends: part II - microstructure, polymorphic behavior and crystallization characteristics [Internet]. Grasas y Aceites. 2012 ; 63( 1): 89-99.[citado 2024 out. 17 ] Available from: https://doi.org/10.3989/gya.069111Vancouver
Ribeiro APB, Basso RC, Gonçalves LAG, Gioielli LA, Santos AO dos, Cardoso LP, Kieckbusch TG. Physico-chemical properties of Brazilian cocoa butter and industrial blends: part II - microstructure, polymorphic behavior and crystallization characteristics [Internet]. Grasas y Aceites. 2012 ; 63( 1): 89-99.[citado 2024 out. 17 ] Available from: https://doi.org/10.3989/gya.069111