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Filtros : "Direccion de Investigacion y Desarrollo. Universidad Privada del Norte (UPN). Trujillo" "ESALQ-LAN" "Holanda" Removidos: "Indexado no: CAB Abstracts" "Universidade Federal de Sergipe (UFS)" Limpar

Filtros

USP affiliated authors
- augusto, pedro esteves duarte (2)
- bitencourt, bruna sousa (1)
- carvalho, gisandro reis de (1)
- guedes, jaqueline souza (1)
- santos, karoline costa dos (1)

Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Subjects: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 29 jun. 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Artigo de periodico
Starch modification by ozone: correlating molecular structure and gel properties in different starch sources (2020)
Castanha, Nanci ; Miano, A. C; Jones, O. G; Reuhs, B. L; Campanella, O. H; Augusto, Pedro Esteves Duarte
Source: Food Hydrocolloids. Unidade: ESALQ
Subjects: AMIDO, BATATA, CROMATOGRAFIA, MANDIOCA, MILHO, PROCESSAMENTO DE ALIMENTOS, OZÔNIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTANHA, Nanci et al. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, v. 108, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106027. Acesso em: 29 jun. 2024.
APA
Castanha, N., Miano, A. C., Jones, O. G., Reuhs, B. L., Campanella, O. H., & Augusto, P. E. D. (2020). Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, 108, 1-13. doi:10.1016/j.foodhyd.2020.106027
NLM
Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
Vancouver
Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027

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