How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; CARVALHO, GISANDRO REIS DE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-323-85513-6.00012-8
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; COMPOSIÇÃO DE ALIMENTOS; PROCESSAMENTO DE ALIMENTOS; QUALIDADE DOS ALIMENTOS; TECNOLOGIA DE ALIMENTOS; VALOR NUTRITIVO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food structure engineering and design for improved nutrition, health and well-being
- Volume/Número/Paginação/Ano: 1 v
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 31 mar. 2026. -
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8 -
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8 -
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8 - Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
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