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Artigo de periodico
Modelling of convective drying of potatoes polyhedrons (2023)
Silva Júnior, Marco Antônio Vasiliev da; Leite, Mariani Agostinetto; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: MÉTODO DOS ELEMENTOS FINITOS, SECAGEM DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, BATATA, POLIEDROS
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ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da e LEITE, Mariani Agostinetto e DACANAL, Gustavo César. Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, v. 19, n. 12, p. 605-617, 2023Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2023-0016. Acesso em: 30 set. 2024.
APA
Silva Júnior, M. A. V. da, Leite, M. A., & Dacanal, G. C. (2023). Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, 19( 12), 605-617. doi:10.1515/ijfe-2023-0016
NLM
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Vancouver
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Artigo de periodico
Correction of residence time distribution measurements for short holding times in pasteurization processes (2020)
Fortes, Nilo Henrique Meira ; Gut, Jorge Andrey Wilhelms
Source: International Journal of Food Engineering. Unidade: EP
Subjects: CONVOLUÇÕES, PASTEURIZAÇÃO, TROCADORES DE CALOR
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ABNT
FORTES, Nilo Henrique Meira e GUT, Jorge Andrey Wilhelms. Correction of residence time distribution measurements for short holding times in pasteurization processes. International Journal of Food Engineering, v. 17, n. 1, p. 11–26, 2020Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0109. Acesso em: 30 set. 2024.
APA
Fortes, N. H. M., & Gut, J. A. W. (2020). Correction of residence time distribution measurements for short holding times in pasteurization processes. International Journal of Food Engineering, 17( 1), 11–26. doi:10.1515/ijfe-2020-0109
NLM
Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes [Internet]. International Journal of Food Engineering. 2020 ; 17( 1): 11–26.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2020-0109
Vancouver
Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes [Internet]. International Journal of Food Engineering. 2020 ; 17( 1): 11–26.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2020-0109
Artigo de periodico
Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product (2019)
Lima, Priscilla Magalhães de; Rubio, Fernanda Thaís Vieira; Silva, Marluci Palazzolli; Pinho, Lorena Silva; Kasemodel, Márcia Gabriela Consiglio ; Fávaro-Trindade, Carmen Silvia ; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: CAROTENOIDES, ABÓBORA, FARINHAS, CASCAS (PLANTA)
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ABNT
LIMA, Priscilla Magalhães de et al. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product. International Journal of Food Engineering, v. 15, n. 5-6, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0381. Acesso em: 30 set. 2024.
APA
Lima, P. M. de, Rubio, F. T. V., Silva, M. P., Pinho, L. S., Kasemodel, M. G. C., Fávaro-Trindade, C. S., & Dacanal, G. C. (2019). Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product. International Journal of Food Engineering, 15( 5-6), 1-15. doi:10.1515/ijfe-2018-0381
NLM
Lima PM de, Rubio FTV, Silva MP, Pinho LS, Kasemodel MGC, Fávaro-Trindade CS, Dacanal GC. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product [Internet]. International Journal of Food Engineering. 2019 ; 15( 5-6): 1-15.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2018-0381
Vancouver
Lima PM de, Rubio FTV, Silva MP, Pinho LS, Kasemodel MGC, Fávaro-Trindade CS, Dacanal GC. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product [Internet]. International Journal of Food Engineering. 2019 ; 15( 5-6): 1-15.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2018-0381
Artigo de periodico
Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating (2019)
Leite, Juliana Aparecida dos Santos; Quintal, Virginia Spinola; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: LEITE, LEITE MATERNO, COMPOSIÇÃO QUÍMICA, CONDUTIVIDADE ELÉTRICA, TECNOLOGIA DE MICRO-ONDAS
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ABNT
LEITE, Juliana Aparecida dos Santos e QUINTAL, Virginia Spinola e TADINI, Carmen Cecília. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, v. 15, n. 5/6, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0340. Acesso em: 30 set. 2024.
APA
Leite, J. A. dos S., Quintal, V. S., & Tadini, C. C. (2019). Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, 15( 5/6), 1-10. doi:10.1515/ijfe-2018-0340
NLM
Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2018-0340
Vancouver
Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2018-0340
Artigo de periodico
Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration (2018)
Feltre, Gabriela; Silva, Cassiane Araújo; Lima, Gisele Berberth; Menegalli, Florencia Cecilia; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, SECAGEM
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ABNT
FELTRE, Gabriela et al. Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration. International Journal of Food Engineering, v. 14, n. 1, p. 1-15, 2018Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2017-0296. Acesso em: 30 set. 2024.
APA
Feltre, G., Silva, C. A., Lima, G. B., Menegalli, F. C., & Dacanal, G. C. (2018). Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration. International Journal of Food Engineering, 14( 1), 1-15. doi:10.1515/ijfe-2017-0296
NLM
Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration [Internet]. International Journal of Food Engineering. 2018 ; 14( 1): 1-15.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2017-0296
Vancouver
Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration [Internet]. International Journal of Food Engineering. 2018 ; 14( 1): 1-15.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2017-0296
Artigo de periodico
The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations (2018)
Simoni, Natália Koren; Santos, Fernanda F; Andrade, Thainá A; Villavicencio, Anna Lucia Casanas Haasis; Pinto e Silva, Maria Elisabeth Machado
Source: International Journal of Food Engineering. Unidade: FSP
Subjects: CULINÁRIA, PLANTAS COMESTÍVEIS, COMPORTAMENTO ALIMENTAR, AVALIAÇÃO NUTRICIONAL
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ABNT
SIMONI, Natália Koren et al. The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations. International Journal of Food Engineering, v. 4, n. 2, p. 140-143, 2018Tradução . . Disponível em: https://doi.org/10.18178/ijfe.4.2.140-143. Acesso em: 30 set. 2024.
APA
Simoni, N. K., Santos, F. F., Andrade, T. A., Villavicencio, A. L. C. H., & Pinto e Silva, M. E. M. (2018). The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations. International Journal of Food Engineering, 4( 2), 140-143. doi:10.18178/ijfe.4.2.140-143
NLM
Simoni NK, Santos FF, Andrade TA, Villavicencio ALCH, Pinto e Silva MEM. The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations [Internet]. International Journal of Food Engineering. 2018 ;4( 2): 140-143.[citado 2024 set. 30 ] Available from: https://doi.org/10.18178/ijfe.4.2.140-143
Vancouver
Simoni NK, Santos FF, Andrade TA, Villavicencio ALCH, Pinto e Silva MEM. The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations [Internet]. International Journal of Food Engineering. 2018 ;4( 2): 140-143.[citado 2024 set. 30 ] Available from: https://doi.org/10.18178/ijfe.4.2.140-143
Artigo de periodico
Performance and application of a “Dilute-and-Shoot” LC-MS/MS Method for determination of mycotoxins in food products in São Paulo, Brazil (2018)
Franco, Larissa Tuanny; Petta, Tânia; Vendrameto, Maria E.; Oliveira, Carlos Augusto Fernandes de
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: AFLATOXINAS, FUSARIUM, SEGURANÇA ALIMENTAR, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
FRANCO, Larissa Tuanny et al. Performance and application of a “Dilute-and-Shoot” LC-MS/MS Method for determination of mycotoxins in food products in São Paulo, Brazil. International Journal of Food Engineering, v. 4, n. 3, p. 206-211, 2018Tradução . . Disponível em: https://doi.org/10.18178/ijfe.4.3.206-211. Acesso em: 30 set. 2024.
APA
Franco, L. T., Petta, T., Vendrameto, M. E., & Oliveira, C. A. F. de. (2018). Performance and application of a “Dilute-and-Shoot” LC-MS/MS Method for determination of mycotoxins in food products in São Paulo, Brazil. International Journal of Food Engineering, 4( 3), 206-211. doi:10.18178/ijfe.4.3.206-211
NLM
Franco LT, Petta T, Vendrameto ME, Oliveira CAF de. Performance and application of a “Dilute-and-Shoot” LC-MS/MS Method for determination of mycotoxins in food products in São Paulo, Brazil [Internet]. International Journal of Food Engineering. 2018 ; 4( 3): 206-211.[citado 2024 set. 30 ] Available from: https://doi.org/10.18178/ijfe.4.3.206-211
Vancouver
Franco LT, Petta T, Vendrameto ME, Oliveira CAF de. Performance and application of a “Dilute-and-Shoot” LC-MS/MS Method for determination of mycotoxins in food products in São Paulo, Brazil [Internet]. International Journal of Food Engineering. 2018 ; 4( 3): 206-211.[citado 2024 set. 30 ] Available from: https://doi.org/10.18178/ijfe.4.3.206-211
Artigo de periodico
Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches (2017)
La Fuente Arias, Carla Ivonne ; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: BANANA, DESIDRATAÇÃO DE ALIMENTOS, AMIDO
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ABNT
LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, v. 13, n. 11, p. 1-13, 2017Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2017-0178. Acesso em: 30 set. 2024.
APA
La Fuente Arias, C. I., & Tadini, C. C. (2017). Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, 13( 11), 1-13. doi:10.1515/ijfe-2017-0178
NLM
La Fuente Arias CI, Tadini CC. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches [Internet]. International Journal of Food Engineering. 2017 ; 13( 11): 1-13.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2017-0178
Vancouver
La Fuente Arias CI, Tadini CC. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches [Internet]. International Journal of Food Engineering. 2017 ; 13( 11): 1-13.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2017-0178
Artigo de periodico
Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks (2017)
Sartori, Juliana Aparecida de Souza ; Ribeiro, Katia ; Teixeira, Antonio Carlos S. C. ; Magri, Nathalia Torres Correa ; Mandro, Juliana Lorenz; Aguiar, Claudio Lima de
Source: International Journal of Food Engineering. Unidades: EP, ESALQ
Subjects: CANA-DE-AÇÚCAR, CALDO DE CANA, CLARIFICAÇÃO, PERÓXIDO DE HIDROGÊNIO
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ABNT
SARTORI, Juliana Aparecida de Souza et al. Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks. International Journal of Food Engineering, v. 13, n. 2, 2017Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0199. Acesso em: 30 set. 2024.
APA
Sartori, J. A. de S., Ribeiro, K., Teixeira, A. C. S. C., Magri, N. T. C., Mandro, J. L., & Aguiar, C. L. de. (2017). Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks. International Journal of Food Engineering, 13( 2). doi:10.1515/ijfe-2016-0199
NLM
Sartori JA de S, Ribeiro K, Teixeira ACSC, Magri NTC, Mandro JL, Aguiar CL de. Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks [Internet]. International Journal of Food Engineering. 2017 ; 13( 2):[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2016-0199
Vancouver
Sartori JA de S, Ribeiro K, Teixeira ACSC, Magri NTC, Mandro JL, Aguiar CL de. Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks [Internet]. International Journal of Food Engineering. 2017 ; 13( 2):[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2016-0199
Artigo de periodico
Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition (2016)
Triboli, Edison Paulo de Ros; Gut, Jorge Andrey Wilhelms
Source: International Journal of Food Engineering. Unidade: EP
Subjects: IOGURTE, PROCESSAMENTO DE ALIMENTOS
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ABNT
TRIBOLI, Edison Paulo de Ros e GUT, Jorge Andrey Wilhelms. Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition. International Journal of Food Engineering, v. 12, n. 8, p. 793–803, 2016Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2015-0355. Acesso em: 30 set. 2024.
APA
Triboli, E. P. de R., & Gut, J. A. W. (2016). Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition. International Journal of Food Engineering, 12( 8), 793–803. doi:10.1515/ijfe-2015-0355
NLM
Triboli EP de R, Gut JAW. Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 793–803.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2015-0355
Vancouver
Triboli EP de R, Gut JAW. Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 793–803.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2015-0355
Artigo de periodico
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes (2016)
Altuna, Luz; Romano, Roberto Cesar de Oliveira ; Pileggi, Rafael Giuliano ; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: ENZIMAS, AMIDO, PANIFICAÇÃO
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ABNT
ALTUNA, Luz et al. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, v. 12, n. 8, p. 719–728, 2016Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0132. Acesso em: 30 set. 2024.
APA
Altuna, L., Romano, R. C. de O., Pileggi, R. G., Ribotta, P. D., & Tadini, C. C. (2016). Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, 12( 8), 719–728. doi:10.1515/ijfe-2016-0132
NLM
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
Vancouver
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
Artigo de periodico
A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology (2013)
Pereira, Luiz Arthur Malta; Pinto, Camila Nardi; Piza, Luciana Vieira; Silva, Ana Carolina de Sousa; Gonzales-Barron, Ursula; Costa, Ernane Jose Xavier
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: COZIMENTO, REOLOGIA, MONITORAMENTO, WIRELESS, SENSORIAMENTO REMOTO
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ABNT
PEREIRA, Luiz Arthur Malta et al. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology. International Journal of Food Engineering, v. No 2013, n. 4, p. 505-509, 2013Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2012-0238. Acesso em: 30 set. 2024.
APA
Pereira, L. A. M., Pinto, C. N., Piza, L. V., Silva, A. C. de S., Gonzales-Barron, U., & Costa, E. J. X. (2013). A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology. International Journal of Food Engineering, No 2013( 4), 505-509. doi:10.1515/ijfe-2012-0238
NLM
Pereira LAM, Pinto CN, Piza LV, Silva AC de S, Gonzales-Barron U, Costa EJX. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology [Internet]. International Journal of Food Engineering. 2013 ; No 2013( 4): 505-509.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2012-0238
Vancouver
Pereira LAM, Pinto CN, Piza LV, Silva AC de S, Gonzales-Barron U, Costa EJX. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology [Internet]. International Journal of Food Engineering. 2013 ; No 2013( 4): 505-509.[citado 2024 set. 30 ] Available from: https://doi.org/10.1515/ijfe-2012-0238
Artigo de periodico
Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus (2009)
Silva, Tony Marcio; Alarcon, Ricardo Fernandes; Damasio, André Ricardo de Lima; Michelin, Michele; Maller, Alexandre; Masui, Douglas C.; Terenzi, Héctor Francisco; Jorge, João Atílio; Polizeli, Maria de Lourdes Teixeira Moraes
Source: International Journal of Food Engineering. Unidade: FFCLRP
Subjects: ASPERGILLUS, ENZIMAS (PRODUÇÃO)
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ABNT
SILVA, Tony Marcio et al. Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering, v. 5, n. 5, 2009Tradução . . Acesso em: 30 set. 2024.
APA
Silva, T. M., Alarcon, R. F., Damasio, A. R. de L., Michelin, M., Maller, A., Masui, D. C., et al. (2009). Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering, 5( 5).
NLM
Silva TM, Alarcon RF, Damasio AR de L, Michelin M, Maller A, Masui DC, Terenzi HF, Jorge JA, Polizeli M de LTM. Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering. 2009 ; 5( 5):[citado 2024 set. 30 ]
Vancouver
Silva TM, Alarcon RF, Damasio AR de L, Michelin M, Maller A, Masui DC, Terenzi HF, Jorge JA, Polizeli M de LTM. Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering. 2009 ; 5( 5):[citado 2024 set. 30 ]
Artigo de periodico
Rheological properties of chocolate drink from cupuassu (2008)
Lannes, Suzana Caetano da Silva ; Medeiros, Magda Leite
Source: International Journal of Food Engineering. Unidade: FCF
Subjects: CUPUAÇU, CHOCOLATE, BEBIDAS
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ABNT
LANNES, Suzana Caetano da Silva e MEDEIROS, Magda Leite. Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, v. 4, n. 1, 2008Tradução . . Disponível em: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe. Acesso em: 30 set. 2024.
APA
Lannes, S. C. da S., & Medeiros, M. L. (2008). Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, 4( 1). Recuperado de http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
NLM
Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 set. 30 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
Vancouver
Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 set. 30 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe

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