Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration (2017)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfpe.12428
- Subjects: HIDRATAÇÃO; TREMOÇO
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Process Engineering
- ISSN: 1745-4530
- Volume/Número/Paginação/Ano: v. 40, n. 3, art. e12428, 2017
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto Claudio. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration. Journal of Food Process Engineering, v. 40, n. 3, 2017Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf. Acesso em: 06 fev. 2026. -
APA
Augusto, P. E. D., & Miano, A. C. (2017). Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration. Journal of Food Process Engineering, 40( 3). doi:10.1111/jfpe.12428 -
NLM
Augusto PED, Miano AC. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration [Internet]. Journal of Food Process Engineering. 2017 ; 40( 3):[citado 2026 fev. 06 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf -
Vancouver
Augusto PED, Miano AC. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration [Internet]. Journal of Food Process Engineering. 2017 ; 40( 3):[citado 2026 fev. 06 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf - 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: 10.1111/jfpe.12428 (Fonte: oaDOI API)
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