Source: Food Biophysics. Unidade: FZEA
Subjects: CAMU-CAMU, CONGELAMENTO, MALTODEXTRINA, SACAROSE
ABNT
SILVA, Mariana Altenhofen da e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition. Food Biophysics, v. 3, n. 3, p. 312-317, 2008Tradução . . Disponível em: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf. Acesso em: 18 abr. 2024.APA
Silva, M. A. da, Sobral, P. J. do A., & Kieckbusch, T. G. (2008). Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition. Food Biophysics, 3( 3), 312-317. Recuperado de http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdfNLM
Silva MA da, Sobral PJ do A, Kieckbusch TG. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition [Internet]. Food Biophysics. 2008 ; 3( 3): 312-317.[citado 2024 abr. 18 ] Available from: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdfVancouver
Silva MA da, Sobral PJ do A, Kieckbusch TG. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition [Internet]. Food Biophysics. 2008 ; 3( 3): 312-317.[citado 2024 abr. 18 ] Available from: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf