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Artigo de periodico
State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition (2006)
Silva, M. A.; Sobral, Paulo José do Amaral; Kieckbusch, T G
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FRUTAS TROPICAIS, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, M. A. e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, v. 77, n. 3, p. 426-432, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.07.009. Acesso em: 07 jun. 2024.
APA
Silva, M. A., Sobral, P. J. do A., & Kieckbusch, T. G. (2006). State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, 77( 3), 426-432. doi:10.1016/j.jfoodeng.2005.07.009
NLM
Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Vancouver
Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Artigo de periodico
Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate (2005)
Larotonda, F. D. S.; Matsui, Kátia Nicolau; Sobral, Paulo José do Amaral; Laurindo, J. B.
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LAROTONDA, F. D. S. et al. Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate. Journal of Food Engineering, v. 71, n. 4, p. 394-402, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.11.002. Acesso em: 07 jun. 2024.
APA
Larotonda, F. D. S., Matsui, K. N., Sobral, P. J. do A., & Laurindo, J. B. (2005). Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate. Journal of Food Engineering, 71( 4), 394-402. doi:10.1016/j.jfoodeng.2004.11.002
NLM
Larotonda FDS, Matsui KN, Sobral PJ do A, Laurindo JB. Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate [Internet]. Journal of Food Engineering. 2005 ; 71( 4): 394-402.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.11.002
Vancouver
Larotonda FDS, Matsui KN, Sobral PJ do A, Laurindo JB. Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate [Internet]. Journal of Food Engineering. 2005 ; 71( 4): 394-402.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.11.002
Artigo de periodico
Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia (2005)
Sobral, Paulo José do Amaral; Santos, Juliana S. dos; Garcia, Farah Trementosa
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, BIOPOLÍMEROS, TILÁPIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBRAL, Paulo José do Amaral e SANTOS, Juliana S. dos e GARCIA, Farah Trementosa. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia. Journal of Food Engineering, v. 70, n. 1, p. 93-100, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.09.015. Acesso em: 07 jun. 2024.
APA
Sobral, P. J. do A., Santos, J. S. dos, & Garcia, F. T. (2005). Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia. Journal of Food Engineering, 70( 1), 93-100. doi:10.1016/j.jfoodeng.2004.09.015
NLM
Sobral PJ do A, Santos JS dos, Garcia FT. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia [Internet]. Journal of Food Engineering. 2005 ; 70( 1): 93-100.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.09.015
Vancouver
Sobral PJ do A, Santos JS dos, Garcia FT. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia [Internet]. Journal of Food Engineering. 2005 ; 70( 1): 93-100.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.09.015
Artigo de periodico
Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus) (2005)
Tapia-Blacido, Delia; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TAPIA-BLACIDO, Delia e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus). Journal of Food Engineering, v. 67, n. 1-2, p. 215-223, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.05.054. Acesso em: 07 jun. 2024.
APA
Tapia-Blacido, D., Sobral, P. J. do A., & Menegalli, F. C. (2005). Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus). Journal of Food Engineering, 67( 1-2), 215-223. doi:10.1016/j.jfoodeng.2004.05.054
NLM
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus) [Internet]. Journal of Food Engineering. 2005 ; 67( 1-2): 215-223.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.05.054
Vancouver
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus) [Internet]. Journal of Food Engineering. 2005 ; 67( 1-2): 215-223.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.05.054

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