Effect of enzyme inactivation and processing temperature on flow behavior of banana purée (1999)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- Subjects: TECNOLOGIA DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Australian Institute of Food Science and Technology
- Publisher place: Sidney
- Date published: 1999
- Source:
- Título: Abstracts
- Conference titles: World Congress of Food Science and Technology
-
ABNT
TADINI, Carmen Cecília e FREITAS, E. Effect of enzyme inactivation and processing temperature on flow behavior of banana purée. 1999, Anais.. Sidney: Australian Institute of Food Science and Technology, 1999. . Acesso em: 15 mar. 2026. -
APA
Tadini, C. C., & Freitas, E. (1999). Effect of enzyme inactivation and processing temperature on flow behavior of banana purée. In Abstracts. Sidney: Australian Institute of Food Science and Technology. -
NLM
Tadini CC, Freitas E. Effect of enzyme inactivation and processing temperature on flow behavior of banana purée. Abstracts. 1999 ;[citado 2026 mar. 15 ] -
Vancouver
Tadini CC, Freitas E. Effect of enzyme inactivation and processing temperature on flow behavior of banana purée. Abstracts. 1999 ;[citado 2026 mar. 15 ] - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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