Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2018.03.028
- Subjects: ABÓBORA; CINÉTICA; ETANOL; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 233, p. 17-27, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.03.028. Acesso em: 06 fev. 2026. -
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028 -
NLM
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2026 fev. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028 -
Vancouver
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2026 fev. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028 - 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: 10.1016/j.jfoodeng.2018.03.028 (Fonte: oaDOI API)
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