Open AccessInfluência do tipo de amido na textura e derretimento de requeijão culinário
Author(s) -
Gabriela Shie,
Walkíria Hanada Viotto,
Caroline Bilhar Karaziack,
A Barth,
Laís Fontanesi
Publication year - 2019
Publication title -
resumos do...
Language(s) - Portuguese
Resource type - Conference proceedings
DOI - 10.20396/revpibic2720192807
Subject(s) - chemistry , food science , physics , horticulture , mineralogy , biology
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