The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2018.02.006
- Subjects: FEIJÃO; ULTRASSOM; PROCESSAMENTO DE ALIMENTOS; NUTRIENTES
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 106, p. 928-935, 2018
- Este artigo possui versão em acesso aberto
- URL de acesso aberto
- Versão do Documento: Versão submetida (Pré-print)
-
Status: Artigo possui versão em acesso aberto em repositório (Green Open Access) -
ABNT
MIANO A. C, e AUGUSTO, Pedro Esteves Duarte. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains. Food Research International, v. 106, p. 928-935, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.02.006. Acesso em: 17 mar. 2026. -
APA
Miano A. C,, & Augusto, P. E. D. (2018). The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains. Food Research International, 106, 928-935. doi:10.1016/j.foodres.2018.02.006 -
NLM
Miano A. C, Augusto PED. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains [Internet]. Food Research International. 2018 ; 106 928-935.[citado 2026 mar. 17 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.006 -
Vancouver
Miano A. C, Augusto PED. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains [Internet]. Food Research International. 2018 ; 106 928-935.[citado 2026 mar. 17 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.006 - 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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