Formulation and rheology of cupuassu "chocolate" (2003)
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting. Unidade: FCF
Assuntos: REOLOGIA, CUPUAÇU, TECNOLOGIA DE ALIMENTOS, ALIMENTOS
ABNT
LANNES, Suzana Caetano da Silva e MEDEIROS, Magda Leite e AMARAL, Renata Lira. Formulation and rheology of cupuassu "chocolate". 2003, Anais.. Chicago: Institute of Food Technologists, 2003. . Acesso em: 28 set. 2024.APA
Lannes, S. C. da S., Medeiros, M. L., & Amaral, R. L. (2003). Formulation and rheology of cupuassu "chocolate". In Book of Abstracts. Chicago: Institute of Food Technologists.NLM
Lannes SC da S, Medeiros ML, Amaral RL. Formulation and rheology of cupuassu "chocolate". Book of Abstracts. 2003 ;[citado 2024 set. 28 ]Vancouver
Lannes SC da S, Medeiros ML, Amaral RL. Formulation and rheology of cupuassu "chocolate". Book of Abstracts. 2003 ;[citado 2024 set. 28 ]