Source: Journal of Dairy Science. Unidade: FZEA
Subjects: PROBIÓTICOS, PROCESSAMENTO DE ALIMENTOS, SUPERFÍCIES DE RESPOSTA (METODOLOGIA)
ABNT
CRUZ, A. G. et al. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science, v. No 2010, n. 11, p. 5059-5068, 2010Tradução . . Disponível em: https://doi.org/10.3168/jds.2010-3336. Acesso em: 30 abr. 2024.APA
Cruz, A. G., Faria, J. A. F., Walter, E. H. M., Andrade, R. R., Cavalcanti, R. N., Oliveira, C. A. F. de, & Granato, D. (2010). Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science, No 2010( 11), 5059-5068. doi:10.3168/jds.2010-3336NLM
Cruz AG, Faria JAF, Walter EHM, Andrade RR, Cavalcanti RN, Oliveira CAF de, Granato D. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology [Internet]. Journal of Dairy Science. 2010 ; No 2010( 11): 5059-5068.[citado 2024 abr. 30 ] Available from: https://doi.org/10.3168/jds.2010-3336Vancouver
Cruz AG, Faria JAF, Walter EHM, Andrade RR, Cavalcanti RN, Oliveira CAF de, Granato D. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology [Internet]. Journal of Dairy Science. 2010 ; No 2010( 11): 5059-5068.[citado 2024 abr. 30 ] Available from: https://doi.org/10.3168/jds.2010-3336