Rheology as a toll for food development (2017)
- Author:
- USP affiliated author: LANNES, SUZANA CAETANO DA SILVA - FCF
- School: FCF
- Subjects: REOLOGIA; ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Nova Science
- Place of publication: Hauppauge
- Date published: 2017
- ISBN: 978-15-36128-75-8
- Source:
- Título do periódico: Advances in Rheology Research
-
ABNT
LANNES, Suzana Caetano da Silva. Rheology as a toll for food development. Advances in Rheology Research. Tradução . Hauppauge: Nova Science, 2017. . . Acesso em: 29 jun. 2022. -
APA
Lannes, S. C. da S. (2017). Rheology as a toll for food development. In Advances in Rheology Research. Hauppauge: Nova Science. -
NLM
Lannes SC da S. Rheology as a toll for food development. In: Advances in Rheology Research. Hauppauge: Nova Science; 2017. [citado 2022 jun. 29 ] -
Vancouver
Lannes SC da S. Rheology as a toll for food development. In: Advances in Rheology Research. Hauppauge: Nova Science; 2017. [citado 2022 jun. 29 ] - Variação dos parâmetros de textura em pão de hambúrguer com teor calórico reduzido
- Resenha sem título próprio
- Thixotropy: comparison between three methodologies
- Chocolate Rheology
- Pode-se definir a sociedade científica como uma associação de especialistas de um ramo do conhecimento...[Editorial]
- Propriedades físicas de substitutos do cacau
- Some physical and physicochemical properties in certain brands of panettones commonly consumed at the Brazilian market
- The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: extensograph analysis
- Influence of quinoa (Chenopodium quinoa W.) flour addition on some physical and physicochemical properties in panettone
- Alteración estructural de chocolate formulado con substitución de azúcar
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
