Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Reference45 articles.
1. Adolfo Lutz Institute. (2008). Physico-chemical methods for food analysis. (4th Edition)., 1st Edition, São Paulo: Digital. 1020p.
2. Association of Official Analytical Chemists. (2016). Official methods of analysis. (20th edition). Washington, D.C. ISBN 0935584870.
3. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener;Ban;Journal of Dairy Science,2020
4. The influence of social norms in the context of reducing sugar-sweetened beverages consumption;Bélanger-Gravel;Public Health,2022
5. Physical-chemical and sensorial profile of natural greek yogurts made with different concentrations of sucrose;Bezerra;Revista Engenharia na Agricultura,2019
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献