Oat hydration kinetics at different temperatures: evaluation, model, and validation (2019)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfpe.13159
- Subjects: AVEIA; CINÉTICA; HIDRATAÇÃO; TEMPERATURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Process Engineering
- ISSN: 0145-8876
- Volume/Número/Paginação/Ano: art. e13159, p. 1-9, 2019
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
OLADELE, S. O et al. Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13159. Acesso em: 31 mar. 2026. -
APA
Oladele, S. O., Agbetoye, L. A. S., Osundahunsi, O. F., & Augusto, P. E. D. (2019). Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, 1-9. doi:10.1111/jfpe.13159 -
NLM
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/jfpe.13159 -
Vancouver
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/jfpe.13159 - 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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