Flauzino, Rodrigo Diaz; Gut, Jorge Andrey Wilhelms 
; Tadini, Carmen Cecília ; Telis Romero, Javier
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: REOLOGIA, PROPRIEDADES DOS MATERIAIS
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FLAUZINO, Rodrigo Diaz et al. Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, v. 33, n. 5, p. 820-836, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2008.00307.x. Acesso em: 15 nov. 2025.APA
Flauzino, R. D., Gut, J. A. W., Tadini, C. C., & Telis Romero, J. (2010). Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, 33( 5), 820-836. doi:10.1111/j.1745-4530.2008.00307.xNLM
Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 15 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.xVancouver
Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 15 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.x
