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Filtros : "Maldonado, Rafael Resende" "Oliveira, Daniela Soares de" Limpar

Filtros

Artigo de periodico
Application of tamarind pulp for wine production (2021)
Maldonado, Rafael Resende; Oliveira, Daniela Soares de; Alves, Vanessa Dias; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko
Source: Journal of Biotechnology and Biodiversity. Unidade: FZEA
Subjects: VINHO, FRUTAS TROPICAIS, TAMARINDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALDONADO, Rafael Resende et al. Application of tamarind pulp for wine production. Journal of Biotechnology and Biodiversity, v. 9, n. 2, p. 163-169, 2021Tradução . . Disponível em: https://doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro. Acesso em: 14 out. 2024.
APA
Maldonado, R. R., Oliveira, D. S. de, Alves, V. D., Aguiar-Oliveira, E., & Kamimura, E. S. (2021). Application of tamarind pulp for wine production. Journal of Biotechnology and Biodiversity, 9( 2), 163-169. doi:10.20873/jbb.uft.cemaf.v9n2.maldonaro
NLM
Maldonado RR, Oliveira DS de, Alves VD, Aguiar-Oliveira E, Kamimura ES. Application of tamarind pulp for wine production [Internet]. Journal of Biotechnology and Biodiversity. 2021 ; 9( 2): 163-169.[citado 2024 out. 14 ] Available from: https://doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro
Vancouver
Maldonado RR, Oliveira DS de, Alves VD, Aguiar-Oliveira E, Kamimura ES. Application of tamarind pulp for wine production [Internet]. Journal of Biotechnology and Biodiversity. 2021 ; 9( 2): 163-169.[citado 2024 out. 14 ] Available from: https://doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro
Artigo de periodico
Production of low-calorie ice cream utilizing apple peel and pulp (2019)
Lazari, Marcelo; Aguiar-Oliveira, Elizama; Oliveira, Daniela Soares de; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: Journal of Culinary Science and Technology. Unidade: FZEA
Subjects: SORVETE, FRUTAS, RESÍDUOS AGRÍCOLAS, MAÇÃ, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LAZARI, Marcelo et al. Production of low-calorie ice cream utilizing apple peel and pulp. Journal of Culinary Science and Technology, v. 17, n. 6, p. 481-490, 2019Tradução . . Disponível em: https://doi.org/10.1080/15428052.2018.1489323. Acesso em: 14 out. 2024.
APA
Lazari, M., Aguiar-Oliveira, E., Oliveira, D. S. de, Kamimura, E. S., & Maldonado, R. R. (2019). Production of low-calorie ice cream utilizing apple peel and pulp. Journal of Culinary Science and Technology, 17( 6), 481-490. doi:10.1080/15428052.2018.1489323
NLM
Lazari M, Aguiar-Oliveira E, Oliveira DS de, Kamimura ES, Maldonado RR. Production of low-calorie ice cream utilizing apple peel and pulp [Internet]. Journal of Culinary Science and Technology. 2019 ; 17( 6): 481-490.[citado 2024 out. 14 ] Available from: https://doi.org/10.1080/15428052.2018.1489323
Vancouver
Lazari M, Aguiar-Oliveira E, Oliveira DS de, Kamimura ES, Maldonado RR. Production of low-calorie ice cream utilizing apple peel and pulp [Internet]. Journal of Culinary Science and Technology. 2019 ; 17( 6): 481-490.[citado 2024 out. 14 ] Available from: https://doi.org/10.1080/15428052.2018.1489323

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