Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/917249
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dc.contributor.authorMATHIAS, T. R. dos S.pt_BR
dc.contributor.authorCARVALHO JUNIOR, I. C. dept_BR
dc.contributor.authorCARVALHO, C. W. P. dept_BR
dc.contributor.authorSÉRVULO, E. F. C.pt_BR
dc.date.accessioned2012-03-03T01:02:07Z-
dc.date.available2012-03-03T01:02:07Z-
dc.date.created2012-03-02pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationAlimentos e Nutrição, Araraquara, v. 22, n. 4, p. 521-529, out./dez. 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/917249pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCaracterização reológicapt_BR
dc.titleRheological characterization of coffee-flavored yogurt with different types of thickener.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2012-03-03T01:02:07Zpt_BR
dc.subject.thesagroCafépt_BR
dc.subject.thesagroEspessantept_BR
dc.subject.thesagroIogurtept_BR
dc.subject.thesagroViscosidadept_BR
riaa.ainfo.id917249pt_BR
riaa.ainfo.lastupdate2012-03-02pt_BR
dc.contributor.institutionTHIAGO ROCHA DOS SANTOS MATHIAS, IFRJ; ITAMAR CABRAL DE CARVALHO JUNIOR; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; ELIANA FLÁVIA CAMPORESE SÉRVULO, UFRJ.pt_BR
Appears in Collections:Artigo em periódico indexado (CTAA)

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