The Hydration of grains: a critical review from description of Phenomena to process improvements (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/1541-4337.12328
- Subjects: GRÃOS; HIDRATAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Comprehensive Reviews - Food Science & Food Safety
- ISSN: 1541-4337
- Volume/Número/Paginação/Ano: v. 17, n. 2, p. 352-370, 2018
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
MIANO, Alberto Cláudio e AUGUSTO, Pedro Esteves Duarte. The Hydration of grains: a critical review from description of Phenomena to process improvements. Comprehensive Reviews - Food Science & Food Safety, v. 17, n. 2, p. 352-370, 2018Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12328. Acesso em: 09 abr. 2026. -
APA
Miano, A. C., & Augusto, P. E. D. (2018). The Hydration of grains: a critical review from description of Phenomena to process improvements. Comprehensive Reviews - Food Science & Food Safety, 17( 2), 352-370. doi:10.1111/1541-4337.12328 -
NLM
Miano AC, Augusto PED. The Hydration of grains: a critical review from description of Phenomena to process improvements [Internet]. Comprehensive Reviews - Food Science & Food Safety. 2018 ; 17( 2): 352-370.[citado 2026 abr. 09 ] Available from: https://doi.org/10.1111/1541-4337.12328 -
Vancouver
Miano AC, Augusto PED. The Hydration of grains: a critical review from description of Phenomena to process improvements [Internet]. Comprehensive Reviews - Food Science & Food Safety. 2018 ; 17( 2): 352-370.[citado 2026 abr. 09 ] Available from: https://doi.org/10.1111/1541-4337.12328 - 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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