RHEOLOGICAL CHARACTERISTICS OF A MIXTURE FOR DEVELOPING AN HIPOCALORIC ICE CREAM WITH ADDITION OF FIBER

RAUL MOLINA

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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RHEOLOGICAL CHARACTERISTICS OF A MIXTURE FOR DEVELOPING AN HIPOCALORIC ICE CREAM WITH ADDITION OF FIBER

RAUL MOLINA ¹

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RAUL MOLINA. RHEOLOGICAL CHARACTERISTICS OF A MIXTURE FOR DEVELOPING AN HIPOCALORIC ICE CREAM WITH ADDITION OF FIBER. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/rheological-characteristics-of-a-mixture-for-developing-an-hipocaloric-ice-cream?lang=en>. Acesso em: 17 Out. 2026. Copy citation

RAUL MOLINA, 2022, RHEOLOGICAL CHARACTERISTICS OF A MIXTURE FOR DEVELOPING AN HIPOCALORIC ICE CREAM WITH ADDITION OF FIBER. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/rheological-characteristics-of-a-mixture-for-developing-an-hipocaloric-ice-cream?lang=en>. Copy citation

RAUL MOLINA. (2022, May). RHEOLOGICAL CHARACTERISTICS OF A MIXTURE FOR DEVELOPING AN HIPOCALORIC ICE CREAM WITH ADDITION OF FIBER. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

RAUL MOLINA, RHEOLOGICAL CHARACTERISTICS OF A MIXTURE FOR DEVELOPING AN HIPOCALORIC ICE CREAM WITH ADDITION OF FIBER. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/rheological-characteristics-of-a-mixture-for-developing-an-hipocaloric-ice-cream?lang=en Copy citation

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¹ Universidad de Santiago de Chile - Departamento de Ciencia y Tecnologia de los Alimentos

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