Structural evaluation of ice cream produced with palm fat through rheology (2012)
Fonte: Abstract Book. Nome do evento: International Symposium on Food Rheology and Structure. Unidade: FCF
ABNT
SU, Fernando e LANNES, Suzana Caetano da Silva. Structural evaluation of ice cream produced with palm fat through rheology. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 17 out. 2024.APA
Su, F., & Lannes, S. C. da S. (2012). Structural evaluation of ice cream produced with palm fat through rheology. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.NLM
Su F, Lannes SC da S. Structural evaluation of ice cream produced with palm fat through rheology. Abstract Book. 2012 ;[citado 2024 out. 17 ]Vancouver
Su F, Lannes SC da S. Structural evaluation of ice cream produced with palm fat through rheology. Abstract Book. 2012 ;[citado 2024 out. 17 ]