Glass transition of freeze-dried pineapple (1999)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: VALOR NUTRITIVO; ALIMENTOS (AVALIAÇÃO)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Food Technology
- ISSN: 1516-7275
- Volume/Número/Paginação/Ano: v. 2, n. 1/2, p. 181-184, 1999
-
ABNT
TELIS, Vânia Regina Nicoletti e SOBRAL, Paulo José do Amaral. Glass transition of freeze-dried pineapple. Brazilian Journal of Food Technology, v. 2, n. 1/2, p. 181-184, 1999Tradução . . Acesso em: 24 abr. 2024. -
APA
Telis, V. R. N., & Sobral, P. J. do A. (1999). Glass transition of freeze-dried pineapple. Brazilian Journal of Food Technology, 2( 1/2), 181-184. -
NLM
Telis VRN, Sobral PJ do A. Glass transition of freeze-dried pineapple. Brazilian Journal of Food Technology. 1999 ; 2( 1/2): 181-184.[citado 2024 abr. 24 ] -
Vancouver
Telis VRN, Sobral PJ do A. Glass transition of freeze-dried pineapple. Brazilian Journal of Food Technology. 1999 ; 2( 1/2): 181-184.[citado 2024 abr. 24 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
- Condutividade térmica de purê de banana (musa cavendishi) sob efeito das variações de umidade, temperatura e adição de açúcar
- Structural investigation of passion fruit juice co-crystallized with sucrose
- Drying temperature and relative humidity effects on mechanical properties of amaranth flour films plasticized with glycerol
- Effects of drying temperature and relative humidity on the color, solubility and mechanical properties of two types of soy protein films
- Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda)
- Optimization of the dehydration process of soy protein films
- Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
- Estudio de la cristalinidad, microestructura, propiedades mecánicas y de barrera de las películas de amaranto (Amaranthus caudatus)
- Estudo da gelificacao da gema do ovo durante o congelamento, utilizando medidas visco-elasticas
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
