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Filtros : "POLPA" "Journal of Food Engineering" Limpar

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Artigo de periodico
Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp (2007)
Cabral, R. A. F.; Telis Romero, Javier; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia; Finzer, J. R. D.
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: ENGENHARIA DE ALIMENTOS, POLPA, GOIABA, SECAGEM DE ALIMENTOS (PROCESSOS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CABRAL, R. A. F. et al. Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp. Journal of Food Engineering, v. 80, n. 4, p. 1096-1106, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2006.09.002. Acesso em: 01 out. 2024.
APA
Cabral, R. A. F., Telis Romero, J., Telis, V. R. N., Gabas, A. L., & Finzer, J. R. D. (2007). Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp. Journal of Food Engineering, 80( 4), 1096-1106. doi:10.1016/j.jfoodeng.2006.09.002
NLM
Cabral RAF, Telis Romero J, Telis VRN, Gabas AL, Finzer JRD. Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp [Internet]. Journal of Food Engineering. 2007 ; 80( 4): 1096-1106.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.09.002
Vancouver
Cabral RAF, Telis Romero J, Telis VRN, Gabas AL, Finzer JRD. Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp [Internet]. Journal of Food Engineering. 2007 ; 80( 4): 1096-1106.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.09.002
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
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: 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: 01 out. 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 out. 01 ] 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 out. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.02.029

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