Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters.

MLA

Costa, Gisela S., et al. “Young Bamboo Flour as a Substitute for Emulsifying Salts in Requeijão Cremoso Processed Cheese and the Effect on the Quality Parameters.” Food Research International (Ottawa, Ont.), vol. 188, July 2024, p. 114457. EBSCOhost, https://doi.org/10.1016/j.foodres.2024.114457.

APA

Costa, G. S., Rocha, R. S., Freitas, M. Q., Mársico, E. T., Clerici, M. T. P. S., Prudêncio, E. S., Pimentel, T. C., Esmerino, E. A., & Cruz, A. G. (2024). Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters. Food Research International (Ottawa, Ont.), 188, 114457. https://doi.org/10.1016/j.foodres.2024.114457

Chicago

Costa, Gisela S, Ramon S Rocha, Mônica Q Freitas, Eliane T Mársico, Maria Teresa P S Clerici, Elane S Prudêncio, Tatiana C Pimentel, Erick A Esmerino, and Adriano G Cruz. 2024. “Young Bamboo Flour as a Substitute for Emulsifying Salts in Requeijão Cremoso Processed Cheese and the Effect on the Quality Parameters.” Food Research International (Ottawa, Ont.) 188 (July): 114457. doi:10.1016/j.foodres.2024.114457.