The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates (2012)
- Authors:
- USP affiliated authors: SILVA, ANA CAROLINA CONTI E - ESALQ ; BASTOS, DEBORAH HELENA MARKOWICZ - FSP ; AREAS, JOSE ALFREDO GOMES - FSP
- Unidades: ESALQ; FSP
- DOI: 10.1111/j.1365-2621.2012.03047.x
- Subjects: TECNOLOGIA DE ALIMENTOS; MILHO; EXTRUSÃO; TEXTURA; AROMATIZANTES; COMPOSTOS VOLÁTEIS; ESPECTROMETRIA DE MASSAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Food Science & Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 47, p. 1896-1902, 2012
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CONTI-SILVA, Ana Carolina e BASTOS, Deborah Helena Markowicz e ARÊAS, Jose Alfredo Gomes. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology, v. 47, p. 1896-1902, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03047.x. Acesso em: 16 out. 2024. -
APA
Conti-Silva, A. C., Bastos, D. H. M., & Arêas, J. A. G. (2012). The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology, 47, 1896-1902. doi:10.1111/j.1365-2621.2012.03047.x -
NLM
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates [Internet]. International Journal of Food Science & Technology. 2012 ; 47 1896-1902.[citado 2024 out. 16 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03047.x -
Vancouver
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates [Internet]. International Journal of Food Science & Technology. 2012 ; 47 1896-1902.[citado 2024 out. 16 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03047.x - Isolation of isovaleraldehyde, ethyl butyrate and butyric acid by dynamic headspace
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Informações sobre o DOI: 10.1111/j.1365-2621.2012.03047.x (Fonte: oaDOI API)
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