Thermal analysis of food materials (2022)
- Authors:
- Autor USP: ITO, VIVIAN CRISTINA - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/C2020-0-04192-7
- Subjects: ANÁLISE DE ALIMENTOS; ANÁLISE TÉRMICA
- Language: Inglês
- Imprenta:
- ISBN: 9780323911580
- Source:
- Título: Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering
- Volume/Número/Paginação/Ano: 1 v
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ITO, Vivian Cristina et al. Thermal analysis of food materials. Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/C2020-0-04192-7. Acesso em: 13 fev. 2026. -
APA
Ito, V. C., Bet, C. D., Schnitzler, E., Demiate, I. M., Lacerda, L. G., & Soccol, C. R. (2022). Thermal analysis of food materials. In Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Amsterdam: Elsevier. doi:10.1016/C2020-0-04192-7 -
NLM
Ito VC, Bet CD, Schnitzler E, Demiate IM, Lacerda LG, Soccol CR. Thermal analysis of food materials [Internet]. In: Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Amsterdam: Elsevier; 2022. [citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/C2020-0-04192-7 -
Vancouver
Ito VC, Bet CD, Schnitzler E, Demiate IM, Lacerda LG, Soccol CR. Thermal analysis of food materials [Internet]. In: Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Amsterdam: Elsevier; 2022. [citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/C2020-0-04192-7 - Produtos fermentados à base de mandioca
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Informações sobre o DOI: 10.1016/C2020-0-04192-7 (Fonte: oaDOI API)
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