Impact of the use of unmalted adjuncts on the rheological properties of beer wort (2022)
Rosa, Raul Santiago; Lannes, Suzana Caetano da Silva 
Source: Food Science and Technology. Unidade: FCF
Subjects: MOSTO, CERVEJA, REOLOGIA
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ROSA, Raul Santiago e LANNES, Suzana Caetano da Silva. Impact of the use of unmalted adjuncts on the rheological properties of beer wort. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=en. Acesso em: 05 jun. 2024.APA
Rosa, R. S., & Lannes, S. C. da S. (2022). Impact of the use of unmalted adjuncts on the rheological properties of beer wort. Food Science and Technology, 42, 1-8. Recuperado de https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=enNLM
Rosa RS, Lannes SC da S. Impact of the use of unmalted adjuncts on the rheological properties of beer wort [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 jun. 05 ] Available from: https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=enVancouver
Rosa RS, Lannes SC da S. Impact of the use of unmalted adjuncts on the rheological properties of beer wort [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 jun. 05 ] Available from: https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=en
