Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying (2019)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/ijfs.13900
- Subjects: ALIMENTOS DESIDRATADOS; BANANA; BEBIDAS NÃO ALCOÓLICAS; COR; MORANGO; POLPA; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Food Science & Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 54, n. 1, p. 54-61, 2019
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
GUAZI, Julaisa Scarpin e LAGO-VANZELA, Ellen Silva e SILVA, Ana Carolina Conti e. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. International Journal of Food Science & Technology, v. 54, n. 1, p. 54-61, 2019Tradução . . Disponível em: https://doi.org/10.1111/ijfs.13900. Acesso em: 14 abr. 2026. -
APA
Guazi, J. S., Lago-Vanzela, E. S., & Silva, A. C. C. e. (2019). Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. International Journal of Food Science & Technology, 54( 1), 54-61. doi:10.1111/ijfs.13900 -
NLM
Guazi JS, Lago-Vanzela ES, Silva ACC e. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 1): 54-61.[citado 2026 abr. 14 ] Available from: https://doi.org/10.1111/ijfs.13900 -
Vancouver
Guazi JS, Lago-Vanzela ES, Silva ACC e. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 1): 54-61.[citado 2026 abr. 14 ] Available from: https://doi.org/10.1111/ijfs.13900 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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