Fonte: Powder Technology. Unidade: FZEA
Assuntos: ENGENHARIA DE ALIMENTOS, ADITIVOS ALIMENTARES, FLUIDIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HIRATA, Talita Akemi Medeiros e DACANAL, Gustavo César e MENEGALLI, Florencia Cecília. Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed. Powder Technology, v. 245, p. 174-181, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.powtec.2013.04.047. Acesso em: 13 nov. 2025.APA
Hirata, T. A. M., Dacanal, G. C., & Menegalli, F. C. (2013). Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed. Powder Technology, 245, 174-181. doi:10.1016/j.powtec.2013.04.047NLM
Hirata TAM, Dacanal GC, Menegalli FC. Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed [Internet]. Powder Technology. 2013 ; 245 174-181.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1016/j.powtec.2013.04.047Vancouver
Hirata TAM, Dacanal GC, Menegalli FC. Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed [Internet]. Powder Technology. 2013 ; 245 174-181.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1016/j.powtec.2013.04.047
