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Filtros : "ABACAXI" "Gabas, Ana Lúcia" "FZEA" Removidos: "Coimbra, Jane Sélia dos Reis" "MEIRELLES, FLAVIO VIEIRA" "International Conference on Non-Conventional Materials and Technologies" Limpar

Filtros

Artigo de periodico
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder (2007)
Gabas, Ana Lúcia; Telis, Vânia Regina Nicoletti; Sobral, Paulo José do Amaral; Telis Romero, Javier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ÁGUA (ATIVIDADE), TERMODINÂMICA (PROPRIEDADES), POLPA, ABACAXI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GABAS, Ana Lúcia et al. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, v. 82, n. 2, p. 246-252, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.02.029. Acesso em: 07 nov. 2024.
APA
Gabas, A. L., Telis, V. R. N., Sobral, P. J. do A., & Telis Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, 82( 2), 246-252. doi:10.1016/j.jfoodeng.2007.02.029
NLM
Gabas AL, Telis VRN, Sobral PJ do A, Telis Romero J. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder [Internet]. Journal of Food Engineering. 2007 ; 82( 2): 246-252.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.02.029
Vancouver
Gabas AL, Telis VRN, Sobral PJ do A, Telis Romero J. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder [Internet]. Journal of Food Engineering. 2007 ; 82( 2): 246-252.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.02.029
Trabalho de evento-resumo
Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer (2006)
Cabral, R. A. F.; Gabas, Ana Lúcia; Telis Romero, Javier
Source: Book of Abstracts. Conference titles: Brazilian Meeting on Chemistry of Food and Beverages. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, ABACAXI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CABRAL, R. A. F. e GABAS, Ana Lúcia e TELIS ROMERO, Javier. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. 2006, Anais.. São José do Rio Preto: UNESP, 2006. . Acesso em: 07 nov. 2024.
APA
Cabral, R. A. F., Gabas, A. L., & Telis Romero, J. (2006). Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. In Book of Abstracts. São José do Rio Preto: UNESP.
NLM
Cabral RAF, Gabas AL, Telis Romero J. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. Book of Abstracts. 2006 ;[citado 2024 nov. 07 ]
Vancouver
Cabral RAF, Gabas AL, Telis Romero J. Effect of maltodextrin in the rheological properties of pineapple juice by using falling sphere viscometer. Book of Abstracts. 2006 ;[citado 2024 nov. 07 ]

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