Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations (2007)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: SACAROSE; GLICOSE; AÇUCARES; CARBOIDRATOS
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Food Properties
- ISSN: 1094-2912
- Volume/Número/Paginação/Ano: v. 10, p. 185-195, 2007
-
ABNT
TELIS, Vânia Regina Nicoletti et al. Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties, v. 10, p. 185-195, 2007Tradução . . Acesso em: 22 fev. 2026. -
APA
Telis, V. R. N., Telis Romero, J., Mazzotti, H. B., & Gabas, A. L. (2007). Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties, 10, 185-195. -
NLM
Telis VRN, Telis Romero J, Mazzotti HB, Gabas AL. Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties. 2007 ; 10 185-195.[citado 2026 fev. 22 ] -
Vancouver
Telis VRN, Telis Romero J, Mazzotti HB, Gabas AL. Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of Food Properties. 2007 ; 10 185-195.[citado 2026 fev. 22 ] - Estudo de secagem e qualidade de frutos desidratados
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