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Artigo de periodico
Machine learning methods for the prediction of milk fatty acid content (2022)
Petrini, Juliana ; Salgado, Ricardo Menezes; Rodriguez, Mary Ana Petersen; Machado, Paulo Fernando ; Mourão, Gerson Barreto
Source: International Journal of Dairy Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, APRENDIZADO COMPUTACIONAL, ESPECTROSCOPIA INFRAVERMELHA, LEITE, REDES NEURAIS, TECNOLOGIA DE ALIMENTOS, TRANSFORMADA DE FOURIER
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ABNT
PETRINI, Juliana et al. Machine learning methods for the prediction of milk fatty acid content. International Journal of Dairy Technology, v. 75, n. 3, p. 553-562, 2022Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12877. Acesso em: 01 maio 2024.
APA
Petrini, J., Salgado, R. M., Rodriguez, M. A. P., Machado, P. F., & Mourão, G. B. (2022). Machine learning methods for the prediction of milk fatty acid content. International Journal of Dairy Technology, 75( 3), 553-562. doi:10.1111/1471-0307.12877
NLM
Petrini J, Salgado RM, Rodriguez MAP, Machado PF, Mourão GB. Machine learning methods for the prediction of milk fatty acid content [Internet]. International Journal of Dairy Technology. 2022 ; 75( 3): 553-562.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12877
Vancouver
Petrini J, Salgado RM, Rodriguez MAP, Machado PF, Mourão GB. Machine learning methods for the prediction of milk fatty acid content [Internet]. International Journal of Dairy Technology. 2022 ; 75( 3): 553-562.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12877
Artigo de periodico
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts (2021)
Chaves, Matheus Andrade; Franckin, Vinicius; Sinigaglia-Coimbra, Rita; Pinho, Samantha Cristina de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: LATICÍNIOS, REOLOGIA, MICROENCAPSULAÇÃO, LATICÍNIOS
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ABNT
CHAVES, Matheus Andrade et al. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, v. 74, n. 1, p. 107-117, 2021Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12729. Acesso em: 01 maio 2024.
APA
Chaves, M. A., Franckin, V., Sinigaglia-Coimbra, R., & Pinho, S. C. de. (2021). Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, 74( 1), 107-117. doi:10.1111/1471-0307.12729
NLM
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12729
Vancouver
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12729
Artigo de periodico
Composition and occurrence of aflatoxin M1 in cow's milk samples from Razavi Khorasan Province, Iran (2020)
Hajmohammadi, Marzieh; Valizadeh, Reza; Naserian, Abassali; Nourozi, Mohammad E.; Rocha, Ramon Silva; Oliveira, Carlos Augusto Fernandes de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: MICOTOXINAS, AFLATOXINAS, LEITE, SEGURANÇA ALIMENTAR
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ABNT
HAJMOHAMMADI, Marzieh et al. Composition and occurrence of aflatoxin M1 in cow's milk samples from Razavi Khorasan Province, Iran. International Journal of Dairy Technology, v. 73, n. 1, p. 40-45, 2020Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12661. Acesso em: 01 maio 2024.
APA
Hajmohammadi, M., Valizadeh, R., Naserian, A., Nourozi, M. E., Rocha, R. S., & Oliveira, C. A. F. de. (2020). Composition and occurrence of aflatoxin M1 in cow's milk samples from Razavi Khorasan Province, Iran. International Journal of Dairy Technology, 73( 1), 40-45. doi:10.1111/1471-0307.12661
NLM
Hajmohammadi M, Valizadeh R, Naserian A, Nourozi ME, Rocha RS, Oliveira CAF de. Composition and occurrence of aflatoxin M1 in cow's milk samples from Razavi Khorasan Province, Iran [Internet]. International Journal of Dairy Technology. 2020 ; 73( 1): 40-45.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12661
Vancouver
Hajmohammadi M, Valizadeh R, Naserian A, Nourozi ME, Rocha RS, Oliveira CAF de. Composition and occurrence of aflatoxin M1 in cow's milk samples from Razavi Khorasan Province, Iran [Internet]. International Journal of Dairy Technology. 2020 ; 73( 1): 40-45.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12661
Artigo de periodico
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method (2018)
Borrin, Thais Ribeiro; Georges, Eduarda L; Brito-Oliveira, Thais Carvalho; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: CORANTES, SORVETE, ANÁLISE SENSORIAL DE ALIMENTOS, REOLOGIA, TECNOLOGIA DE ALIMENTOS
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ABNT
BORRIN, Thais Ribeiro et al. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, v. 71, n. 2, p. 491-500, 2018Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12451. Acesso em: 01 maio 2024.
APA
Borrin, T. R., Georges, E. L., Brito-Oliveira, T. C., Moraes, I. C. F., & Pinho, S. C. de. (2018). Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, 71( 2), 491-500. doi:10.1111/1471-0307.12451
NLM
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12451
Vancouver
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12451
Artigo de periodico
Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate (2016)
Balciunas, Eduardo Marcos; Arni, Saleh Al; Converti, Attilio; LeBlanc, Jean Guy; Oliveira, Ricardo Pinheiro de Souza
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: BACTÉRIAS ANAERÓBICAS, FERMENTAÇÃO
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ABNT
BALCIUNAS, Eduardo Marcos et al. Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate. International Journal of Dairy Technology, v. 69, n. 2, p. 236-242, 2016Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12247. Acesso em: 01 maio 2024.
APA
Balciunas, E. M., Arni, S. A., Converti, A., LeBlanc, J. G., & Oliveira, R. P. de S. (2016). Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate. International Journal of Dairy Technology, 69( 2), 236-242. doi:10.1111/1471-0307.12247
NLM
Balciunas EM, Arni SA, Converti A, LeBlanc JG, Oliveira RP de S. Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate [Internet]. International Journal of Dairy Technology. 2016 ; 69( 2): 236-242.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12247
Vancouver
Balciunas EM, Arni SA, Converti A, LeBlanc JG, Oliveira RP de S. Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate [Internet]. International Journal of Dairy Technology. 2016 ; 69( 2): 236-242.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12247
Artigo de periodico
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar (2014)
Maganha, Luciana Cecília; Rosim, Roice Eliana; Corassin, Carlos Humberto; Cruz, Adriano Gomes da; Faria, José de Assis Fonseca; Oliveira, Carlos Augusto Fernandes de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: LEITE FERMENTADO, PROBIÓTICOS, QUALIDADE DOS ALIMENTOS
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ABNT
MAGANHA, Luciana Cecília et al. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, v. 67, n. 1, p. 89-94, 2014Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12087. Acesso em: 01 maio 2024.
APA
Maganha, L. C., Rosim, R. E., Corassin, C. H., Cruz, A. G. da, Faria, J. de A. F., & Oliveira, C. A. F. de. (2014). Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, 67( 1), 89-94. doi:10.1111/1471-0307.12087
NLM
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12087
Vancouver
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/1471-0307.12087
Artigo de periodico
Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue (2013)
Cunha, Clarissa Reschke da; Grimaldi, Renato; Alcântara, Maria Regina; Viotto, Walkiria Hanada
Source: International Journal of Dairy Technology. Unidade: IQ
Subjects: QUEIJO, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
CUNHA, Clarissa Reschke da et al. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. International Journal of Dairy Technology, v. 66, n. 1, p. 54-62, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2012.00876.x. Acesso em: 01 maio 2024.
APA
Cunha, C. R. da, Grimaldi, R., Alcântara, M. R., & Viotto, W. H. (2013). Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. International Journal of Dairy Technology, 66( 1), 54-62. doi:10.1111/j.1471-0307.2012.00876.x
NLM
Cunha CR da, Grimaldi R, Alcântara MR, Viotto WH. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue [Internet]. International Journal of Dairy Technology. 2013 ; 66( 1): 54-62.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2012.00876.x
Vancouver
Cunha CR da, Grimaldi R, Alcântara MR, Viotto WH. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue [Internet]. International Journal of Dairy Technology. 2013 ; 66( 1): 54-62.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2012.00876.x
Artigo de periodico
The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk (2010)
Cassoli, Laerte Dagher; Francischetti, Graziela; Machado, Paulo Fernando; Mourão, Gerson Barreto
Source: International Journal of Dairy Technology. Unidade: ESALQ
Subjects: BACTÉRIAS LÁTICAS, LEITE (QUALIDADE), REFRIGERAÇÃO
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ABNT
CASSOLI, Laerte Dagher et al. The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk. International Journal of Dairy Technology, v. 63, n. 2, p. 297-300, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2010.00580.x. Acesso em: 01 maio 2024.
APA
Cassoli, L. D., Francischetti, G., Machado, P. F., & Mourão, G. B. (2010). The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk. International Journal of Dairy Technology, 63( 2), 297-300. doi:10.1111/j.1471-0307.2010.00580.x
NLM
Cassoli LD, Francischetti G, Machado PF, Mourão GB. The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk [Internet]. International Journal of Dairy Technology. 2010 ; 63( 2): 297-300.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2010.00580.x
Vancouver
Cassoli LD, Francischetti G, Machado PF, Mourão GB. The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk [Internet]. International Journal of Dairy Technology. 2010 ; 63( 2): 297-300.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2010.00580.x
Artigo de periodico
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 01 maio 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Artigo de periodico
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C (2009)
Saccaro, Daniela Marques; Tamine, Adnan Y.; Pilleggi, Ana Lúcia O. P. S.; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, BACTÉRIAS LÁTICAS
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ABNT
SACCARO, Daniela Marques et al. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, v. 62, n. 3, p. 397-404, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART. Acesso em: 01 maio 2024.
APA
Saccaro, D. M., Tamine, A. Y., Pilleggi, A. L. O. P. S., & Oliveira, M. N. de. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, 62( 3), 397-404. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
NLM
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 maio 01 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Vancouver
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 maio 01 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Artigo de periodico
Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage (2008)
Fernandes, Andrezza Maria; Moretti, Thais Santos; Bovo, Fernanda; Lima, César Gonçalves de; Oliveira, Carlos Augusto Fernandes de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: CONTAGEM DE CÉLULAS SOMÁTICAS, METABOLISMO DE PROTEÍNA, LEITE UHT (QUALIDADE), ARMAZENAGEM DE ALIMENTOS
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ABNT
FERNANDES, Andrezza Maria et al. Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage. International Journal of Dairy Technology, v. No 2008, n. 4, p. 327-332, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2008.00422.x. Acesso em: 01 maio 2024.
APA
Fernandes, A. M., Moretti, T. S., Bovo, F., Lima, C. G. de, & Oliveira, C. A. F. de. (2008). Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage. International Journal of Dairy Technology, No 2008( 4), 327-332. doi:10.1111/j.1471-0307.2008.00422.x
NLM
Fernandes AM, Moretti TS, Bovo F, Lima CG de, Oliveira CAF de. Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage [Internet]. International Journal of Dairy Technology. 2008 ; No 2008( 4): 327-332.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2008.00422.x
Vancouver
Fernandes AM, Moretti TS, Bovo F, Lima CG de, Oliveira CAF de. Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage [Internet]. International Journal of Dairy Technology. 2008 ; No 2008( 4): 327-332.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2008.00422.x
Artigo de periodico
Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count (2007)
Cassoli, Laerte Dagher; Machado, Paulo Fernando; Rodrigues, Ana Carolina de Oliveira; Colbedella, Arlei
Source: International Journal of Dairy Technology. Unidade: ESALQ
Subjects: BACTÉRIAS, CITOMETRIA DE FLUXO, LEITE
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ABNT
CASSOLI, Laerte Dagher et al. Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count. International Journal of Dairy Technology, v. 60, n. 1, p. 44-48, 2007Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2007.00297.x. Acesso em: 01 maio 2024.
APA
Cassoli, L. D., Machado, P. F., Rodrigues, A. C. de O., & Colbedella, A. (2007). Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count. International Journal of Dairy Technology, 60( 1), 44-48. doi:10.1111/j.1471-0307.2007.00297.x
NLM
Cassoli LD, Machado PF, Rodrigues AC de O, Colbedella A. Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count [Internet]. International Journal of Dairy Technology. 2007 ; 60( 1): 44-48.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2007.00297.x
Vancouver
Cassoli LD, Machado PF, Rodrigues AC de O, Colbedella A. Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count [Internet]. International Journal of Dairy Technology. 2007 ; 60( 1): 44-48.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2007.00297.x
Artigo de periodico
The effect of different sweeteners in low-calorie yogurts - a review (2005)
Pinheiro, Marcia Vannucci Silva; Oliveira, Maricê Nogueira de; Penna, Ana Lúcia Barretto; Tamime, A. Y.
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: ADOÇANTES (ANÁLISE), IOGURTE
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ABNT
PINHEIRO, Marcia Vannucci Silva et al. The effect of different sweeteners in low-calorie yogurts - a review. International Journal of Dairy Technology, v. 58, n. 4, p. 193-199, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2005.00228.x. Acesso em: 01 maio 2024.
APA
Pinheiro, M. V. S., Oliveira, M. N. de, Penna, A. L. B., & Tamime, A. Y. (2005). The effect of different sweeteners in low-calorie yogurts - a review. International Journal of Dairy Technology, 58( 4), 193-199. doi:10.1111/j.1471-0307.2005.00228.x
NLM
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamime AY. The effect of different sweeteners in low-calorie yogurts - a review [Internet]. International Journal of Dairy Technology. 2005 ; 58( 4): 193-199.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x
Vancouver
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamime AY. The effect of different sweeteners in low-calorie yogurts - a review [Internet]. International Journal of Dairy Technology. 2005 ; 58( 4): 193-199.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x

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