Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling (2016)
- Authors:
- USP affiliated authors: SANTOS, MOISÉS TELES DOS - EP ; RACT, JULIANA NEVES RODRIGUES - FCF ; ROUX, GALO ANTONIO CARRILLO LE - EP ; VIANA, ÍCARO SAMPAIO - IQ
- Unidades: EP; FCF; IQ
- DOI: 10.1016/j.jfoodeng.2016.03.029
- Subjects: ÁCIDOS GRAXOS; EQUILÍBRIO SÓLIDO-LÍQUIDO; ÓLEOS E GORDURAS ANIMAIS COMESTÍVEIS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 185, p. 17-25, 2016
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
SANTOS, Moisés Teles dos et al. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling. Journal of Food Engineering, v. 185, p. 17-25, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.03.029. Acesso em: 02 out. 2024. -
APA
Santos, M. T. dos, Viana, Í. S., Ract, J. N. R., & Carrillo Le Roux, G. A. (2016). Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling. Journal of Food Engineering, 185, 17-25. doi:10.1016/j.jfoodeng.2016.03.029 -
NLM
Santos MT dos, Viana ÍS, Ract JNR, Carrillo Le Roux GA. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling [Internet]. Journal of Food Engineering. 2016 ; 185 17-25.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.029 -
Vancouver
Santos MT dos, Viana ÍS, Ract JNR, Carrillo Le Roux GA. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling [Internet]. Journal of Food Engineering. 2016 ; 185 17-25.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.029 - Coupling experiments and computational tools to estimate thermal properties for product design in the fat-based food industry
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Informações sobre o DOI: 10.1016/j.jfoodeng.2016.03.029 (Fonte: oaDOI API)
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