APA (7th ed.) Citation

Santos, V. M., Francisquini, J. d., Lima, T. S., Mesa, N. C., Oliveira, L. F. C. d., Stephani, R., . . . Perrone, Í. T. HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY. Sociedade Brasileira de Química.

Chicago Style (17th ed.) Citation

Santos, Valéria M., Júlia d’A Francisquini, Tatiana S. Lima, Natalia C. Mesa, Luiz Fernando C. de Oliveira, Rodrigo Stephani, Antônio F. de Carvalho, and Ítalo T. Perrone. HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY. Sociedade Brasileira de Química.

MLA (9th ed.) Citation

Santos, Valéria M., et al. HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY. Sociedade Brasileira de Química.