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Filtros : "LANNES, SUZANA CAETANO DA SILVA" "Indexado no BIOBASE" Removido: "EP" Limpar

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  • Artigo de periodico

    pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces (2010)

    Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva ; Mezzenga, Raffaele

    Source: Food Hydrocolloids. Unidade: FCF

    Subjects: POLISSACARÍDEOS, PROTEÍNAS

    Acesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva e MEZZENGA, Raffaele. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, v. 24, n. 4, p. 398-405, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2009.11.006. Acesso em: 08 out. 2024.

    • APA

      Miquelim, J. N., Lannes, S. C. da S., & Mezzenga, R. (2010). pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, 24( 4), 398-405. doi:10.1016/j.foodhyd.2009.11.006

    • NLM

      Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006

    • Vancouver

      Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006

  • Artigo de periodico

    Rheological properties of chocolate drink from cupuassu (2008)

    Lannes, Suzana Caetano da Silva ; Medeiros, Magda Leite

    Source: International Journal of Food Engineering. Unidade: FCF

    Subjects: CUPUAÇU, CHOCOLATE, BEBIDAS

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      LANNES, Suzana Caetano da Silva e MEDEIROS, Magda Leite. Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, v. 4, n. 1, 2008Tradução . . Disponível em: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe. Acesso em: 08 out. 2024.

    • APA

      Lannes, S. C. da S., & Medeiros, M. L. (2008). Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, 4( 1). Recuperado de http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe

    • NLM

      Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 out. 08 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe

    • Vancouver

      Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 out. 08 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
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