Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters (1986)
Fonte: Journal of Food Science. Unidade: ESALQ
Assuntos: REOLOGIA, MAÇÃ, PROCESSAMENTO DE ALIMENTOS
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ABNT
RAO, M A et al. Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science, v. 51, n. 1 , p. 176-9, 1986Tradução . . Acesso em: 13 ago. 2024.APA
Rao, M. A., Cooley, H. J., Nogueira, J. N., & Mclellan, M. R. (1986). Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science, 51( 1 ), 176-9.NLM
Rao MA, Cooley HJ, Nogueira JN, Mclellan MR. Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science. 1986 ;51( 1 ): 176-9.[citado 2024 ago. 13 ]Vancouver
Rao MA, Cooley HJ, Nogueira JN, Mclellan MR. Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science. 1986 ;51( 1 ): 176-9.[citado 2024 ago. 13 ]
