Transport properties of saturated sucrose and maltitol solutions as affected by temperature (2021)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.molliq.2021.116254
- Subjects: ADOÇANTES; SACAROSE; TEMPERATURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Molecular Liquids
- ISSN: 1873-3166
- Volume/Número/Paginação/Ano: v. 336, art. 116254, p. 1-11, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MARTINS, Maria Julia Neves et al. Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, v. 336, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2021.116254. Acesso em: 11 fev. 2026. -
APA
Martins, M. J. N., Augusto, P. E. D., Telis-Romero, J., & Polachini, T. C. (2021). Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, 336, 1-11. doi:10.1016/j.molliq.2021.116254 -
NLM
Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/j.molliq.2021.116254 -
Vancouver
Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/j.molliq.2021.116254 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
- Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices
- Editorial overview: Food physics & materials science vol. 37–39 - 2021
- Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration
- Principles of unit operations in food processing
- Other mass transfer unit operations enhanced by ultrasound
- Ultrasound processing of fruit and vegetable juices
- Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination
- Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
- Refrigeração e congelamento
Informações sobre o DOI: 10.1016/j.molliq.2021.116254 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
