Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches (2005)
- Autores:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Assuntos: ADITIVOS ALIMENTARES; ENGENHARIA DE ALIMENTOS
- Idioma: Inglês
- Imprenta:
- Editora: UFRJ
- Local: Rio de Janeiro
- Data de publicação: 2005
- Fonte:
- Título do periódico: ENPROMER 2005 : proceedings
- Nome do evento: Mercosur Congress on Chemical Engineering
-
ABNT
ARAÚJO-FARRO, P. C. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. 2005, Anais.. Rio de Janeiro: UFRJ, 2005. . Acesso em: 25 set. 2024. -
APA
Araújo-Farro, P. C., Sobral, P. J. do A., & Menegalli, F. C. (2005). Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. In ENPROMER 2005 : proceedings. Rio de Janeiro: UFRJ. -
NLM
Araújo-Farro PC, Sobral PJ do A, Menegalli FC. Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. ENPROMER 2005 : proceedings. 2005 ;[citado 2024 set. 25 ] -
Vancouver
Araújo-Farro PC, Sobral PJ do A, Menegalli FC. Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. ENPROMER 2005 : proceedings. 2005 ;[citado 2024 set. 25 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
- Condutividade térmica de purê de banana (musa cavendishi) sob efeito das variações de umidade, temperatura e adição de açúcar
- Structural investigation of passion fruit juice co-crystallized with sucrose
- Drying temperature and relative humidity effects on mechanical properties of amaranth flour films plasticized with glycerol
- Effects of drying temperature and relative humidity on the color, solubility and mechanical properties of two types of soy protein films
- Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda)
- Optimization of the dehydration process of soy protein films
- Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
- Estudio de la cristalinidad, microestructura, propiedades mecánicas y de barrera de las películas de amaranto (Amaranthus caudatus)
- Estudo da gelificacao da gema do ovo durante o congelamento, utilizando medidas visco-elasticas
Como citar
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas