Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties (2017)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; PASTOR, ALBERTO CLAUDIO MIANO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2016.10.024
- Subjects: HIDRATAÇÃO; MILHO; GRÃOS; ULTRASSOM
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 197, p. 34-43, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, v. 197, p. 34-43, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.10.024. Acesso em: 25 set. 2024. -
APA
Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2017). Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, 197, 34-43. doi:10.1016/j.jfoodeng.2016.10.024 -
NLM
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024 -
Vancouver
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024 - Using ultrasound for improving hydration and debittering of Andean lupin grains
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Informações sobre o DOI: 10.1016/j.jfoodeng.2016.10.024 (Fonte: oaDOI API)
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