Structural investigation of passion fruit juice co-crystallized with sucrose (2004)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: SUCOS DE FRUTAS; ANÁLISE DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: IAEF
- Publisher place: Montpellier
- Date published: 2004
- Source:
- Título do periódico: iCEF9
- Conference titles: International Congress on Engineering and Food
-
ABNT
TELIS, Vânia Regina Nicoletti e ASTOLFI-FILHO, Z. e SOBRAL, Paulo José do Amaral. Structural investigation of passion fruit juice co-crystallized with sucrose. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 19 abr. 2024. -
APA
Telis, V. R. N., Astolfi-Filho, Z., & Sobral, P. J. do A. (2004). Structural investigation of passion fruit juice co-crystallized with sucrose. In iCEF9. Montpellier: IAEF. -
NLM
Telis VRN, Astolfi-Filho Z, Sobral PJ do A. Structural investigation of passion fruit juice co-crystallized with sucrose. iCEF9. 2004 ;[citado 2024 abr. 19 ] -
Vancouver
Telis VRN, Astolfi-Filho Z, Sobral PJ do A. Structural investigation of passion fruit juice co-crystallized with sucrose. iCEF9. 2004 ;[citado 2024 abr. 19 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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