Artículos de revistas
Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
Fecha
2012Registro en:
Journal of Food Science, Chicago, v. 77, n. 8, 2012.
10.1111/j.1750-3841.2012.02797.x
Autor
CUNHA, C. R. da
ALCÂNTARA, M. R.
VIOTTO, W. H.