Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating (2019)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- DOI: 10.1515/ijfe-2018-0340
- Subjects: LEITE; LEITE MATERNO; COMPOSIÇÃO QUÍMICA; CONDUTIVIDADE ELÉTRICA; TECNOLOGIA DE MICRO-ONDAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Food Engineering
- ISSN: 1556-3758
- Volume/Número/Paginação/Ano: v. 15, n. 5/6, p. 1-10, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
LEITE, Juliana Aparecida dos Santos e QUINTAL, Virginia Spinola e TADINI, Carmen Cecília. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, v. 15, n. 5/6, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0340. Acesso em: 15 fev. 2026. -
APA
Leite, J. A. dos S., Quintal, V. S., & Tadini, C. C. (2019). Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, 15( 5/6), 1-10. doi:10.1515/ijfe-2018-0340 -
NLM
Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2026 fev. 15 ] Available from: https://doi.org/10.1515/ijfe-2018-0340 -
Vancouver
Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2026 fev. 15 ] Available from: https://doi.org/10.1515/ijfe-2018-0340 - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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Informações sobre o DOI: 10.1515/ijfe-2018-0340 (Fonte: oaDOI API)
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