Trindade, P. C. O., Santos, B. A. d., Hollweg, G., Padilha, M., Fracari, P. R., Rosa, S. C., . . . Campagnol, P. C. B. (2025). Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer. Wiley. https://doi.org/10.1002/jsfa.70331
Cita Chicago Style (17a ed.)Trindade, Pamela Cristiele Oliveira, et al. Physicochemical, Rheological, Sensory, Microbiological, and Oxidative Properties of Canned Pâtés Reformulated with Hydrated Pea Protein as a Fat Replacer. Wiley, 2025. https://doi.org/10.1002/jsfa.70331.
Cita MLA (9a ed.)Trindade, Pamela Cristiele Oliveira, et al. Physicochemical, Rheological, Sensory, Microbiological, and Oxidative Properties of Canned Pâtés Reformulated with Hydrated Pea Protein as a Fat Replacer. Wiley, 2025. https://doi.org/10.1002/jsfa.70331.