A RHEOLOGICAL CARACTERIZATION OF CUSTARDS ENRICHED WITH SOY PROTEIN ISOLATE AND FRUIT PULP

Jordana Corralo Spada; Juliana do Canto; Julia Ribeiro Sarkis; Nilo Cardozo

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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A RHEOLOGICAL CARACTERIZATION OF CUSTARDS ENRICHED WITH SOY PROTEIN ISOLATE AND FRUIT PULP

Jordana Corralo Spada ¹ ; Juliana do Canto ; Julia Ribeiro Sarkis ; Nilo Cardozo ² ; Julia Ribeiro Sarkis ¹

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Jordana Corralo Spada et al. A RHEOLOGICAL CARACTERIZATION OF CUSTARDS ENRICHED WITH SOY PROTEIN ISOLATE AND FRUIT PULP. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/a-rheological-caracterization-of-custards-enriched-with-soy-protein-isolate-and?lang=en>. Acesso em: 02 Jul. 2026. Copy citation

Jordana Corralo Spada, 2022, A RHEOLOGICAL CARACTERIZATION OF CUSTARDS ENRICHED WITH SOY PROTEIN ISOLATE AND FRUIT PULP. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/a-rheological-caracterization-of-custards-enriched-with-soy-protein-isolate-and?lang=en>. Copy citation

Jordana Corralo Spada. (2022, May). A RHEOLOGICAL CARACTERIZATION OF CUSTARDS ENRICHED WITH SOY PROTEIN ISOLATE AND FRUIT PULP. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Jordana Corralo Spada, A RHEOLOGICAL CARACTERIZATION OF CUSTARDS ENRICHED WITH SOY PROTEIN ISOLATE AND FRUIT PULP. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/a-rheological-caracterization-of-custards-enriched-with-soy-protein-isolate-and?lang=en Copy citation

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¹ Universidade Federal do Rio Grande do Sul/Departamento de Engenharia Química ;

² Universidade Federal do Rio Grande do Sul

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Food Engineering

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