Gutiérrez-Álzate, K.; Rosario, I.L.S.; de Jesus, R.L.C.; Maciel, L.F.; Santos, S.A.; de Souza, C.O.; Vieira, C.P.; Cavalheiro, C.P.; Costa, M.P.d.
Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour. Foods 2023, 12, 2217.
https://doi.org/10.3390/foods12112217
AMA Style
Gutiérrez-Álzate K, Rosario ILS, de Jesus RLC, Maciel LF, Santos SA, de Souza CO, Vieira CP, Cavalheiro CP, Costa MPd.
Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour. Foods. 2023; 12(11):2217.
https://doi.org/10.3390/foods12112217
Chicago/Turabian Style
Gutiérrez-Álzate, Katherine, Iuri L. S. Rosario, Rafael L. C. de Jesus, Leonardo F. Maciel, Stefanie A. Santos, Carolina O. de Souza, Carla Paulo Vieira, Carlos P. Cavalheiro, and Marion Pereira da Costa.
2023. "Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour" Foods 12, no. 11: 2217.
https://doi.org/10.3390/foods12112217
APA Style
Gutiérrez-Álzate, K., Rosario, I. L. S., de Jesus, R. L. C., Maciel, L. F., Santos, S. A., de Souza, C. O., Vieira, C. P., Cavalheiro, C. P., & Costa, M. P. d.
(2023). Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour. Foods, 12(11), 2217.
https://doi.org/10.3390/foods12112217
