Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic (2015)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/07373937.2014.949737
- Subjects: MODELOS MATEMÁTICOS; HIDRATAÇÃO; ALIMENTOS (PROPRIEDADES); CINÉTICA
- Language: Inglês
- Imprenta:
- Source:
- Título: Drying Technology
- ISSN: 0737-3937
- Volume/Número/Paginação/Ano: v. 33, p. 315–321, 2015
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic. Drying Technology, v. 33, p. 315–321, 2015Tradução . . Disponível em: https://doi.org/10.1080/07373937.2014.949737. Acesso em: 16 fev. 2026. -
APA
Ibarz, A., & Augusto, P. E. D. (2015). Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic. Drying Technology, 33, 315–321. doi:10.1080/07373937.2014.949737 -
NLM
Ibarz A, Augusto PED. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic [Internet]. Drying Technology. 2015 ; 33 315–321.[citado 2026 fev. 16 ] Available from: https://doi.org/10.1080/07373937.2014.949737 -
Vancouver
Ibarz A, Augusto PED. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic [Internet]. Drying Technology. 2015 ; 33 315–321.[citado 2026 fev. 16 ] Available from: https://doi.org/10.1080/07373937.2014.949737 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
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Informações sobre o DOI: 10.1080/07373937.2014.949737 (Fonte: oaDOI API)
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