Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1055803
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dc.contributor.authorOLIVEIRA, D.
dc.contributor.authorREIS, F.
dc.contributor.authorDELIZA, R.
dc.contributor.authorROSENTHAL, A.
dc.contributor.authorGIMÉNEZ, A.
dc.contributor.authorARES, G.
dc.date.accessioned2018-05-11T00:41:38Z-
dc.date.available2018-05-11T00:41:38Z-
dc.date.created2016-11-03
dc.date.issued2016
dc.identifier.citationFood Research International, v. 89, p. 448-453, 2016.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1055803-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleDifference thresholds for added sugar in chocolate-flavoured milk: recommendations for gradual sugar reduction.
dc.typeArtigo de periódico
dc.date.updated2018-05-11T00:41:38Zpt_BR
dc.subject.thesagroTecnologia de Alimento
riaa.ainfo.id1055803
riaa.ainfo.lastupdate2018-05-10
dc.contributor.institutionDenise Oliveira, UFRJ; Felipe Reis, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA; Ana Giménez, Universidad della República, Uruguay; Gastón Ares, Universidad della República, Uruguay.
Appears in Collections:Artigo em periódico indexado (CTAA)

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