Rheological properties of tomato products (2019)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1039/9781788016247
- Subjects: TOMATE; REOLOGIA; PROCESSAMENTO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: The Royal Society of Chemistry
- Publisher place: Londres
- Date published: 2019
- Source:
- Título: Tomato chemistry, industrial processing and product development
- Volume/Número/Paginação/Ano: 335 p
- Este artigo NÃO possui versão em acesso aberto
-
Status: Nenhuma versão em acesso aberto identificada -
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Rheological properties of tomato products. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247. Acesso em: 16 mar. 2026. -
APA
Kubo, M. T. K., Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2019). Rheological properties of tomato products. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247 -
NLM
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2026 mar. 16 ] Available from: https://doi.org/10.1039/9781788016247 -
Vancouver
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2026 mar. 16 ] Available from: https://doi.org/10.1039/9781788016247 - 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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