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1 Ergebnisse
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Rheological, Physico-chemical and Sensorial Properties of I..:
Campidelli, Marina Leopoldina Lamounier
;
Salgado, Jocelem Mastrodi
;
Carneiro, João De Deus Souza
...
Journal of Culinary Science & Technology. 19 (2020) 4 - p. 331-351 , 2020
Link:
https://doi.org/10.1080/15428052.2020.1768995
RT Journal T1
Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2020.1768995&Exemplar=1&LAN=DE A1 Campidelli, Marina Leopoldina Lamounier A1 Salgado, Jocelem Mastrodi A1 Carneiro, João De Deus Souza A1 De Abreu, Luiz Ronaldo A1 Giarola, Tales Márcio De Oliveira A1 Nunes Carvalho, Elisângela Elena A1 Vilas Boas, Eduardo Valério De Barros A1 De Brito, Aila Riany A1 Franco, Marcelo PB Informa UK Limited YR 2020 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 19 IS 4 SP 331 OP 351 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2020.1768995 DO https://doi.org/10.1080/15428052.2020.1768995 SF ELIB - SuUB Bremen
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