Color measurement in hamburger buns with fat and sugar replacers (2006)
Source: Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, GORDURAS (SUBSTITUIÇÃO), AÇÚCAR (SUBSTITUIÇÃO), PÃO
ABNT
ESTELLER, Mauricio Sergio e LIMA, Ana Carolina Orlandi de e LANNES, Suzana Caetano da Silva. Color measurement in hamburger buns with fat and sugar replacers. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, v. 39, n. 2, p. 184-187, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.12.012. Acesso em: 08 out. 2024.APA
Esteller, M. S., Lima, A. C. O. de, & Lannes, S. C. da S. (2006). Color measurement in hamburger buns with fat and sugar replacers. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, 39( 2), 184-187. doi:10.1016/j.lwt.2004.12.012NLM
Esteller MS, Lima ACO de, Lannes SC da S. Color measurement in hamburger buns with fat and sugar replacers [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2006 ; 39( 2): 184-187.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2004.12.012Vancouver
Esteller MS, Lima ACO de, Lannes SC da S. Color measurement in hamburger buns with fat and sugar replacers [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2006 ; 39( 2): 184-187.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2004.12.012