Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition (2006)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: FRUTAS; ARMAZENAGEM DE ALIMENTOS (AVALIAÇÃO); CONSERVAÇÃO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Taylor & Francis
- Publisher place: Boca Ratón
- Date published: 2006
- Source:
- Título do periódico: Water properties of food, pharmaceutical and biological materials
-
ABNT
SILVA, Mariana Altenhofen da e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. Water properties of food, pharmaceutical and biological materials. Tradução . Boca Ratón: Taylor & Francis, 2006. . . Acesso em: 19 abr. 2024. -
APA
Silva, M. A. da, Sobral, P. J. do A., & Kieckbusch, T. G. (2006). Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis. -
NLM
Silva MA da, Sobral PJ do A, Kieckbusch TG. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 abr. 19 ] -
Vancouver
Silva MA da, Sobral PJ do A, Kieckbusch TG. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 abr. 19 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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