Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts (2014)
- Authors:
- USP affiliated authors: BOGSAN, CRISTINA STEWART BITTENCOURT - FCF ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidade: FCF
- DOI: 10.3303/CET1438084
- Subjects: PROBIÓTICOS; PITANGA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Chemical Engineering Transactions
- ISSN: 2283-9216
- Volume/Número/Paginação/Ano: v. 38, p. 499-504, 2014
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BUENO, Luciana et al. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, v. 38, p. 499-504, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1438084. Acesso em: 24 abr. 2024. -
APA
Bueno, L., Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2014). Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, 38, 499-504. doi:10.3303/CET1438084 -
NLM
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 abr. 24 ] Available from: https://doi.org/10.3303/CET1438084 -
Vancouver
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 abr. 24 ] Available from: https://doi.org/10.3303/CET1438084 - Brazilian yogurt-like products
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Informações sobre o DOI: 10.3303/CET1438084 (Fonte: oaDOI API)
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