Oat hydration kinetics at different temperatures: evaluation, model, and validation (2019)
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: AVEIA, CINÉTICA, HIDRATAÇÃO, TEMPERATURA
ABNT
OLADELE, S. O et al. Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13159. Acesso em: 16 set. 2024.APA
Oladele, S. O., Agbetoye, L. A. S., Osundahunsi, O. F., & Augusto, P. E. D. (2019). Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, 1-9. doi:10.1111/jfpe.13159NLM
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.[citado 2024 set. 16 ] Available from: https://doi.org/10.1111/jfpe.13159Vancouver
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.[citado 2024 set. 16 ] Available from: https://doi.org/10.1111/jfpe.13159