Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) (2022)
- Authors:
- USP affiliated authors: TADINI, CARMEN CECILIA - EP ; MARQUES, BIANCA CRISTINE - EP
- Unidade: EP
- DOI: 10.1016/j.foodchem.2021.130639
- Subjects: ANÁLISE TÉRMICA; POLISSACARÍDEOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 1873-7072
- Volume/Número/Paginação/Ano: v. 367, p. 1-8, Jan. 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MARQUES, Bianca Cristine e RAYO MENDEZ, Lina Maria e TADINI, Carmen Cecília. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, v. 367, n. Ja 2022, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130639. Acesso em: 14 fev. 2026. -
APA
Marques, B. C., Rayo Mendez, L. M., & Tadini, C. C. (2022). Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, 367( Ja 2022), 1-8. doi:10.1016/j.foodchem.2021.130639 -
NLM
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639 -
Vancouver
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639 - Modeling convective drying of food products under large deformation
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Informações sobre o DOI: 10.1016/j.foodchem.2021.130639 (Fonte: oaDOI API)
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