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Artigo de periodico
Comparison of kinetic characteristics of xylanases from Aspergillus niger and Trichoderma sp. with pH and temperature baking process parameters (2013)
Lopes, André Moreni; Valeri, Daniella; Pessoa Junior, Adalberto
Source: African Journal of Biotechnology. Unidade: FCF
Subjects: TRICHODERMA, ASPERGILLUS, ENZIMAS
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ABNT
LOPES, André Moreni e VALERI, Daniella e PESSOA JUNIOR, Adalberto. Comparison of kinetic characteristics of xylanases from Aspergillus niger and Trichoderma sp. with pH and temperature baking process parameters. African Journal of Biotechnology, v. 12, n. 19, p. 2640-2645, 2013Tradução . . Disponível em: http://www.academicjournals.org/ajb/PDF/pdf2013/8May/Lopes%20et%20al.pdf. Acesso em: 16 nov. 2024.
APA
Lopes, A. M., Valeri, D., & Pessoa Junior, A. (2013). Comparison of kinetic characteristics of xylanases from Aspergillus niger and Trichoderma sp. with pH and temperature baking process parameters. African Journal of Biotechnology, 12( 19), 2640-2645. Recuperado de http://www.academicjournals.org/ajb/PDF/pdf2013/8May/Lopes%20et%20al.pdf
NLM
Lopes AM, Valeri D, Pessoa Junior A. Comparison of kinetic characteristics of xylanases from Aspergillus niger and Trichoderma sp. with pH and temperature baking process parameters [Internet]. African Journal of Biotechnology. 2013 ; 12( 19): 2640-2645.[citado 2024 nov. 16 ] Available from: http://www.academicjournals.org/ajb/PDF/pdf2013/8May/Lopes%20et%20al.pdf
Vancouver
Lopes AM, Valeri D, Pessoa Junior A. Comparison of kinetic characteristics of xylanases from Aspergillus niger and Trichoderma sp. with pH and temperature baking process parameters [Internet]. African Journal of Biotechnology. 2013 ; 12( 19): 2640-2645.[citado 2024 nov. 16 ] Available from: http://www.academicjournals.org/ajb/PDF/pdf2013/8May/Lopes%20et%20al.pdf
Artigo de periodico
Rheological characterization and texture of commercial mayonnaise using back extrusion (2013)
Ignácio, Rene Maria; Lannes, Suzana Caetano da Silva
Source: African Journal of Agricultural Research. Unidade: FCF
Subjects: MAIONESE, REOLOGIA
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ABNT
IGNÁCIO, Rene Maria e LANNES, Suzana Caetano da Silva. Rheological characterization and texture of commercial mayonnaise using back extrusion. African Journal of Agricultural Research, v. 8, n. 31, p. 4262-4268, 2013Tradução . . Disponível em: http://www.academicjournals.org/ajar/PDF/pdf2013/15Aug/Ign%C3%A1cio%20and%20Lannes.pdf. Acesso em: 16 nov. 2024.
APA
Ignácio, R. M., & Lannes, S. C. da S. (2013). Rheological characterization and texture of commercial mayonnaise using back extrusion. African Journal of Agricultural Research, 8( 31), 4262-4268. Recuperado de http://www.academicjournals.org/ajar/PDF/pdf2013/15Aug/Ign%C3%A1cio%20and%20Lannes.pdf
NLM
Ignácio RM, Lannes SC da S. Rheological characterization and texture of commercial mayonnaise using back extrusion [Internet]. African Journal of Agricultural Research. 2013 ; 8( 31): 4262-4268.[citado 2024 nov. 16 ] Available from: http://www.academicjournals.org/ajar/PDF/pdf2013/15Aug/Ign%C3%A1cio%20and%20Lannes.pdf
Vancouver
Ignácio RM, Lannes SC da S. Rheological characterization and texture of commercial mayonnaise using back extrusion [Internet]. African Journal of Agricultural Research. 2013 ; 8( 31): 4262-4268.[citado 2024 nov. 16 ] Available from: http://www.academicjournals.org/ajar/PDF/pdf2013/15Aug/Ign%C3%A1cio%20and%20Lannes.pdf
Artigo de periodico
Quality assurance and economical feasibility of an innovative product obtained from a byproduct of the meat industry in Brazil (2013)
Almeida, Paoliana Fernandez de; Silva, José Reinaldo da; Lannes, Suzana Caetano da Silva ; Farias, Thiago Michel de Brito; Santana, José Carlos Curvelo
Source: African Journal of Business Management. Unidade: FCF
Subjects: INDÚSTRIA DE ALIMENTOS, QUALIDADE DOS ALIMENTOS
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ABNT
ALMEIDA, Paoliana Fernandez de et al. Quality assurance and economical feasibility of an innovative product obtained from a byproduct of the meat industry in Brazil. African Journal of Business Management, v. 7, n. 27, p. 2745-2756, 2013Tradução . . Disponível em: http://www.academicjournals.org/ajbm/PDF/pdf2013/21Jul/Almeida%20et%20al.pdf. Acesso em: 16 nov. 2024.
APA
Almeida, P. F. de, Silva, J. R. da, Lannes, S. C. da S., Farias, T. M. de B., & Santana, J. C. C. (2013). Quality assurance and economical feasibility of an innovative product obtained from a byproduct of the meat industry in Brazil. African Journal of Business Management, 7( 27), 2745-2756. Recuperado de http://www.academicjournals.org/ajbm/PDF/pdf2013/21Jul/Almeida%20et%20al.pdf
NLM
Almeida PF de, Silva JR da, Lannes SC da S, Farias TM de B, Santana JCC. Quality assurance and economical feasibility of an innovative product obtained from a byproduct of the meat industry in Brazil [Internet]. African Journal of Business Management. 2013 ; 7( 27): 2745-2756.[citado 2024 nov. 16 ] Available from: http://www.academicjournals.org/ajbm/PDF/pdf2013/21Jul/Almeida%20et%20al.pdf
Vancouver
Almeida PF de, Silva JR da, Lannes SC da S, Farias TM de B, Santana JCC. Quality assurance and economical feasibility of an innovative product obtained from a byproduct of the meat industry in Brazil [Internet]. African Journal of Business Management. 2013 ; 7( 27): 2745-2756.[citado 2024 nov. 16 ] Available from: http://www.academicjournals.org/ajbm/PDF/pdf2013/21Jul/Almeida%20et%20al.pdf
Artigo de periodico
Processing of byproducts to improve nisin production by Lactococcus lactis (2011)
Jozala, Angela Faustino; Silva, Daniel Pereira da; Vicente, António Augusto; Teixeira, José A; Pessoa Junior, Adalberto ; Vessoni Penna, Thereza Christina
Source: African Journal of Biotecnology. Unidade: FCF
Subjects: LACTOCOCCUS, BIOTECNOLOGIA
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ABNT
JOZALA, Angela Faustino et al. Processing of byproducts to improve nisin production by Lactococcus lactis. African Journal of Biotecnology, v. 10, n. 66, p. 14920-14925, 2011Tradução . . Disponível em: https://doi.org/10.5897/ajb11.979. Acesso em: 16 nov. 2024.
APA
Jozala, A. F., Silva, D. P. da, Vicente, A. A., Teixeira, J. A., Pessoa Junior, A., & Vessoni Penna, T. C. (2011). Processing of byproducts to improve nisin production by Lactococcus lactis. African Journal of Biotecnology, 10( 66), 14920-14925. doi:10.5897/ajb11.979
NLM
Jozala AF, Silva DP da, Vicente AA, Teixeira JA, Pessoa Junior A, Vessoni Penna TC. Processing of byproducts to improve nisin production by Lactococcus lactis [Internet]. African Journal of Biotecnology. 2011 ; 10( 66): 14920-14925.[citado 2024 nov. 16 ] Available from: https://doi.org/10.5897/ajb11.979
Vancouver
Jozala AF, Silva DP da, Vicente AA, Teixeira JA, Pessoa Junior A, Vessoni Penna TC. Processing of byproducts to improve nisin production by Lactococcus lactis [Internet]. African Journal of Biotecnology. 2011 ; 10( 66): 14920-14925.[citado 2024 nov. 16 ] Available from: https://doi.org/10.5897/ajb11.979
Artigo de periodico
Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk (2011)
Saccaro, Daniela Marques; Hirota, Claudia Y; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: African Journal of Microbiology Research. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SACCARO, Daniela Marques et al. Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk. African Journal of Microbiology Research, v. 5, n. 23, p. 3901-3906, 2011Tradução . . Disponível em: https://doi.org/10.5897/ajmr11.598. Acesso em: 16 nov. 2024.
APA
Saccaro, D. M., Hirota, C. Y., Tamime, A. Y., & Oliveira, M. N. de. (2011). Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk. African Journal of Microbiology Research, 5( 23), 3901-3906. doi:10.5897/ajmr11.598
NLM
Saccaro DM, Hirota CY, Tamime AY, Oliveira MN de. Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk [Internet]. African Journal of Microbiology Research. 2011 ; 5( 23): 3901-3906.[citado 2024 nov. 16 ] Available from: https://doi.org/10.5897/ajmr11.598
Vancouver
Saccaro DM, Hirota CY, Tamime AY, Oliveira MN de. Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk [Internet]. African Journal of Microbiology Research. 2011 ; 5( 23): 3901-3906.[citado 2024 nov. 16 ] Available from: https://doi.org/10.5897/ajmr11.598
Artigo de periodico
Evaluation of xylanases from Aspergillus niger and Trichoderma sp. on dough rheological properties (2011)
Valeri, Daniella; Lopes, André Moreni; Pessoa Junior, Adalberto
Source: African Journal of Biotechnology. Unidade: FCF
Subjects: ASPERGILLUS, TRICHODERMA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALERI, Daniella e LOPES, André Moreni e PESSOA JUNIOR, Adalberto. Evaluation of xylanases from Aspergillus niger and Trichoderma sp. on dough rheological properties. African Journal of Biotechnology, v. 10, n. 45, p. 9132-9136, 2011Tradução . . Disponível em: https://doi.org/10.5897/ajb10.2266. Acesso em: 16 nov. 2024.
APA
Valeri, D., Lopes, A. M., & Pessoa Junior, A. (2011). Evaluation of xylanases from Aspergillus niger and Trichoderma sp. on dough rheological properties. African Journal of Biotechnology, 10( 45), 9132-9136. doi:10.5897/ajb10.2266
NLM
Valeri D, Lopes AM, Pessoa Junior A. Evaluation of xylanases from Aspergillus niger and Trichoderma sp. on dough rheological properties [Internet]. African Journal of Biotechnology. 2011 ; 10( 45): 9132-9136.[citado 2024 nov. 16 ] Available from: https://doi.org/10.5897/ajb10.2266
Vancouver
Valeri D, Lopes AM, Pessoa Junior A. Evaluation of xylanases from Aspergillus niger and Trichoderma sp. on dough rheological properties [Internet]. African Journal of Biotechnology. 2011 ; 10( 45): 9132-9136.[citado 2024 nov. 16 ] Available from: https://doi.org/10.5897/ajb10.2266

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