Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/968298
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dc.contributor.authorCALDAS, C. M.pt_BR
dc.contributor.authorMAIA, J. L. V.pt_BR
dc.contributor.authorSILVA, J. P. L. dapt_BR
dc.contributor.authorCARVALHO, C. W. P. dept_BR
dc.contributor.authorTAKEITI, C. Y.pt_BR
dc.date.accessioned2013-10-10T11:11:11Zpt_BR
dc.date.available2013-10-10T11:11:11Zpt_BR
dc.date.created2013-10-10pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationIn: BRAZILIAN CONFERENCE ON RHEOLOGY, 6., 2013, Rio de Janeiro. Proceedings... Rio de Janeiro: PUC-RJ, 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/968298pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPropriedades reológicaspt_BR
dc.titleStorage and flavor influence on the rheological properties of handmade mayonnaises.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2016-02-29T11:11:11Zpt_BR
dc.subject.thesagroMaionesept_BR
riaa.ainfo.id968298pt_BR
riaa.ainfo.lastupdate2016-02-29pt_BR
dc.contributor.institutionCAMILA MOUTA CALDAS, UEZO; JORGE LUIZ VIEIRA MAIA, UEZO; JANINE PASSOS LIMA DA SILVA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA.pt_BR
Appears in Collections:Artigo em anais de congresso (CTAA)

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