Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices (2018)
- Autores:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ifset.2018.08.005
- Assuntos: ETANOL; SECAGEM DE ALIMENTOS; ULTRASSOM; BATATA
- Agências de fomento:
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 49, p. 65-75, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, v. 49, p. 65-75, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2018.08.005. Acesso em: 24 abr. 2024. -
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, 49, 65-75. doi:10.1016/j.ifset.2018.08.005 -
NLM
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005 -
Vancouver
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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- Other mass transfer unit operations enhanced by ultrasound
Informações sobre o DOI: 10.1016/j.ifset.2018.08.005 (Fonte: oaDOI API)
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