Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads (2007)
- Authors:
- Autor USP: ALCANTARA, MARIA REGINA - IQ
- Unidade: IQ
- Subjects: REOLOGIA; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Abstracts
- Conference titles: Simpósio Latino Americano de Ciência de Alimentos
-
ABNT
CUNHA, Clarissa Reschke da e ALCÂNTARA, Maria Regina e VIOTTO, Walkiria Hanada. Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads. 2007, Anais.. Campinas: UNICAMP, 2007. . Acesso em: 27 abr. 2024. -
APA
Cunha, C. R. da, Alcântara, M. R., & Viotto, W. H. (2007). Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads. In Abstracts. Campinas: UNICAMP. -
NLM
Cunha CR da, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads. Abstracts. 2007 ;[citado 2024 abr. 27 ] -
Vancouver
Cunha CR da, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads. Abstracts. 2007 ;[citado 2024 abr. 27 ] - O efeito da quiralidade na orientação de cristais líquidos liotrópicos colestéricos
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- The edge fracture occurrence on lyotropic liquid crystals
- Comportamento reológico de sistemas líquido-cristalinos
- Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
- Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads
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