Condicionador de massa (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Condicionador de massa" in Portuguese language version.

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books.google.com

Clarke, Chris (200). The science of ice cream. Cambridge, England: Royal Society of Chemistry. 49 páginas. ISBN 0-85404-629-1. Consultado em 20 de março de 2013. Egg yolk has the approximate composition (by weight) of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.

Lopes, Alessandra Santos; Ormenese, Rita de Cássia Salvucci Celeste; Montenegro, Flávio Martins; Júnior, Ferreira; Gonçalves, Patrocínio (1 de junho de 2007). «The influence of simultaneous use of ascorbic acid and azodicarbonamide in the quality of french bread». Food Science and Technology (Campinas). 27 (2): 307–312. ISSN 0101-2061. doi:10.1590/S0101-20612007000200017

Lopes, Alessandra Santos; Ormenese, Rita de Cássia Salvucci Celeste; Montenegro, Flávio Martins; Júnior, Ferreira; Gonçalves, Patrocínio (1 de junho de 2007). «The influence of simultaneous use of ascorbic acid and azodicarbonamide in the quality of french bread». Food Science and Technology (Campinas). 27 (2): 307–312. ISSN 0101-2061. doi:10.1590/S0101-20612007000200017

Lopes, Alessandra Santos; Ormenese, Rita de Cássia Salvucci Celeste; Montenegro, Flávio Martins; Júnior, Ferreira; Gonçalves, Patrocínio (1 de junho de 2007). «The influence of simultaneous use of ascorbic acid and azodicarbonamide in the quality of french bread». Food Science and Technology (Campinas). 27 (2): 307–312. ISSN 0101-2061. doi:10.1590/S0101-20612007000200017