Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol (2019)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfpe.13089
- Subjects: BATATA; ETANOL; HIDRATAÇÃO; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Process Engineering
- ISSN: 0145-8876
- Volume/Número/Paginação/Ano: art. e13089, p. 1-7, April 2019
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
ROJAS, Meliza L e SILVEIRA, Isabela e AUGUSTO, Pedro Esteves Duarte. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol. Journal of Food Process Engineering, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13089. Acesso em: 31 mar. 2026. -
APA
Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2019). Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol. Journal of Food Process Engineering, 1-7. doi:10.1111/jfpe.13089 -
NLM
Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol [Internet]. Journal of Food Process Engineering. 2019 ; 1-7.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/jfpe.13089 -
Vancouver
Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol [Internet]. Journal of Food Process Engineering. 2019 ; 1-7.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/jfpe.13089 - 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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