Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer (2006)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: TECNOLOGIA DE ALIMENTOS; SUCOS DE FRUTAS; ABACAXI
- Language: Inglês
- Imprenta:
- Publisher: UNESP
- Publisher place: São José do Rio Preto
- Date published: 2006
- Source:
- Título do periódico: Book of Abstracts
- Conference titles: Brazilian Meeting on Chemistry of Food and Beverages
-
ABNT
CABRAL, R. A. F. e GABAS, Ana Lúcia e TELIS ROMERO, Javier. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. 2006, Anais.. São José do Rio Preto: UNESP, 2006. . Acesso em: 19 set. 2024. -
APA
Cabral, R. A. F., Gabas, A. L., & Telis Romero, J. (2006). Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. In Book of Abstracts. São José do Rio Preto: UNESP. -
NLM
Cabral RAF, Gabas AL, Telis Romero J. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. Book of Abstracts. 2006 ;[citado 2024 set. 19 ] -
Vancouver
Cabral RAF, Gabas AL, Telis Romero J. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. Book of Abstracts. 2006 ;[citado 2024 set. 19 ] - Determinação do calor isostérico de sorção para a manga da variedade Haden
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