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: 27 dez. 2025. -
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 2025 dez. 27 ] -
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 2025 dez. 27 ] - Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in sweet passion fruit pulp (Passiflora edulis f. flavicarpa)
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