Source: Journal of Food Engineering. Unidade: FZEA
Subjects: IOGURTE, REOLOGIA, OLIGOSSACARÍDEOS, PROBIÓTICOS
ABNT
CRUZ, Adriano Gomes da et al. Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering, v. 114, n. 3, p. 323-330, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2012.08.018. Acesso em: 12 jun. 2024.APA
Cruz, A. G. da, Cavalcanti, R. N., Guerreiro, L. M. R., Sant'Ana, A. de S., Nogueira, L. C., Oliveira, C. A. F. de, et al. (2013). Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering, 114( 3), 323-330. doi:10.1016/j.jfoodeng.2012.08.018NLM
Cruz AG da, Cavalcanti RN, Guerreiro LMR, Sant'Ana A de S, Nogueira LC, Oliveira CAF de, Deliza R, Cunha RL da, Faria J de AF, Bolini HMA. Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology [Internet]. Journal of Food Engineering. 2013 ; 114( 3): 323-330.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2012.08.018Vancouver
Cruz AG da, Cavalcanti RN, Guerreiro LMR, Sant'Ana A de S, Nogueira LC, Oliveira CAF de, Deliza R, Cunha RL da, Faria J de AF, Bolini HMA. Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology [Internet]. Journal of Food Engineering. 2013 ; 114( 3): 323-330.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2012.08.018