Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition (2004)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ENGENHARIA DE ALIMENTOS; BIOPOLÍMEROS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: International Union of Food Science & Technology
- Publisher place: Mar del Plata
- Date published: 2004
- Source:
- Título do periódico: Book of Abstracts
- Conference titles: International Symposium on the Properties of Water
-
ABNT
SILVA, Mariana A. e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. 2004, Anais.. Mar del Plata: International Union of Food Science & Technology, 2004. . Acesso em: 11 maio 2024. -
APA
Silva, M. A., Sobral, P. J. do A., & Kieckbusch, T. G. (2004). Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. In Book of Abstracts. Mar del Plata: International Union of Food Science & Technology. -
NLM
Silva MA, Sobral PJ do A, Kieckbusch TG. Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Book of Abstracts. 2004 ;[citado 2024 maio 11 ] -
Vancouver
Silva MA, Sobral PJ do A, Kieckbusch TG. Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Book of Abstracts. 2004 ;[citado 2024 maio 11 ] - Structural investigation of passion fruit juice co-crystallized with sucrose
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