Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition (2008)
- Autores:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Assuntos: CAMU-CAMU; CONGELAMENTO; MALTODEXTRINA; SACAROSE
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Food Biophysics
- ISSN: 1557-1858
- Volume/Número/Paginação/Ano: v. 3, n. 3, p. 312-317, Sept. 2008
-
ABNT
SILVA, Mariana Altenhofen da e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition. Food Biophysics, v. 3, n. 3, p. 312-317, 2008Tradução . . Disponível em: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf. Acesso em: 18 abr. 2024. -
APA
Silva, M. A. da, Sobral, P. J. do A., & Kieckbusch, T. G. (2008). Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition. Food Biophysics, 3( 3), 312-317. Recuperado de http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf -
NLM
Silva MA da, Sobral PJ do A, Kieckbusch TG. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition [Internet]. Food Biophysics. 2008 ; 3( 3): 312-317.[citado 2024 abr. 18 ] Available from: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf -
Vancouver
Silva MA da, Sobral PJ do A, Kieckbusch TG. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition [Internet]. Food Biophysics. 2008 ; 3( 3): 312-317.[citado 2024 abr. 18 ] Available from: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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