Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour (2009)
- Authors:
- Autor USP: MORAES, IZABEL CRISTINA FREITAS - FZEA
- Unidade: FZEA
- Subjects: ALIMENTOS FUNCIONAIS; BISCOITOS; ADSORÇÃO; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Malden, MA
- Date published: 2009
- Source:
- Título: Journal of Food Processing and Preservation
- ISSN: 0145-8892
- Volume/Número/Paginação/Ano: v. 33, n. 1, p. 105-113, Feb. 2009
-
ABNT
SAMPAIO, Romildo M. et al. Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour. Journal of Food Processing and Preservation, v. 33, n. 1, p. 105-113, 2009Tradução . . Acesso em: 11 fev. 2026. -
APA
Sampaio, R. M., Marcos, S. K., Moraes, I. C. F., & Perez, V. H. (2009). Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour. Journal of Food Processing and Preservation, 33( 1), 105-113. -
NLM
Sampaio RM, Marcos SK, Moraes ICF, Perez VH. Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour. Journal of Food Processing and Preservation. 2009 ; 33( 1): 105-113.[citado 2026 fev. 11 ] -
Vancouver
Sampaio RM, Marcos SK, Moraes ICF, Perez VH. Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour. Journal of Food Processing and Preservation. 2009 ; 33( 1): 105-113.[citado 2026 fev. 11 ] - Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content
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