Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach (2021)
- Authors:
- USP affiliated authors: ESTEVÃO, SIMONE TESSARINI - IQ ; SILVA, JOÃO BATISTA DE ALMEIDA E - EEL ; LOURENÇO, FELIPE REBELLO - FCF
- Unidades: IQ; EEL; FCF
- DOI: 10.1016/j.jfoodeng.2020.110182
- Subjects: CERVEJA; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 289, p. 1-9 art. 110182, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ESTEVÃO, Simone Tessarini e SILVA, João Batista de Almeida e e LOURENÇO, Felipe Rebello. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, v. 289, p. 1-9 art. 110182, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110182. Acesso em: 18 fev. 2026. -
APA
Estevão, S. T., Silva, J. B. de A. e, & Lourenço, F. R. (2021). Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, 289, 1-9 art. 110182. doi:10.1016/j.jfoodeng.2020.110182 -
NLM
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182 -
Vancouver
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182 - Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach
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Informações sobre o DOI: 10.1016/j.jfoodeng.2020.110182 (Fonte: oaDOI API)
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