Minimally processed orange juice: an alternative to improve the brazilian orange juice market (2001)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- Subjects: LARANJA (PROCESSAMENTO;ECONOMIA); SUCOS DE FRUTAS (PROCESSAMENTO)
- Language: Inglês
- Imprenta:
- Publisher: PENSA/FUNDACE/FEA-USP
- Publisher place: Ribeirão Preto
- Date published: 2001
- Conference titles: International Conference on Agri-Food Chain
-
ABNT
TRIBESS, Tatiana Beatrís e TADINI, Carmen Cecília. Minimally processed orange juice: an alternative to improve the brazilian orange juice market. 2001, Anais.. Ribeirão Preto: PENSA/FUNDACE/FEA-USP, 2001. . Acesso em: 13 mar. 2026. -
APA
Tribess, T. B., & Tadini, C. C. (2001). Minimally processed orange juice: an alternative to improve the brazilian orange juice market. In . Ribeirão Preto: PENSA/FUNDACE/FEA-USP. -
NLM
Tribess TB, Tadini CC. Minimally processed orange juice: an alternative to improve the brazilian orange juice market. 2001 ;[citado 2026 mar. 13 ] -
Vancouver
Tribess TB, Tadini CC. Minimally processed orange juice: an alternative to improve the brazilian orange juice market. 2001 ;[citado 2026 mar. 13 ] - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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