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Filtros : "Cruz-Tirado, Jam Pier" Limpar

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Artigo de periodico
Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch (2021)
Puelles-Román, Jeniffer; Barroso, Noadia Genuario; Cruz-Tirado, Jam Pier; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Barraza-Jáuregui, Gabriela; Siche, Raul
Source: Journal of Food Process Engineering. Unidade: FFCLRP
Subjects: AMIDO, INDÚSTRIA DE ALIMENTOS, RECOZIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PUELLES-ROMÁN, Jeniffer et al. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, v. 44, n. 6, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13702. Acesso em: 03 nov. 2024.
APA
Puelles-Román, J., Barroso, N. G., Cruz-Tirado, J. P., Tapia-Blacido, D. R., Angelats-Silva, L. M., Barraza-Jáuregui, G., & Siche, R. (2021). Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, 44( 6). doi:10.1111/jfpe.13702
NLM
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2024 nov. 03 ] Available from: https://doi.org/10.1111/jfpe.13702
Vancouver
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2024 nov. 03 ] Available from: https://doi.org/10.1111/jfpe.13702
Artigo de periodico
The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams (2019)
Cruz-Tirado, Jam Pier; Vejarano, Ricardo; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Siche, Raul
Source: Packaging Technology and Science. Unidade: FFCLRP
Subjects: INDÚSTRIA AGRÍCOLA, BIODEGRADAÇÃO AMBIENTAL, AMIDO, BATATA-DOCE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ-TIRADO, Jam Pier et al. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams. Packaging Technology and Science, v. 32, n. 5, p. 227-237, 2019Tradução . . Disponível em: https://doi.org/10.1002/pts.2429. Acesso em: 03 nov. 2024.
APA
Cruz-Tirado, J. P., Vejarano, R., Tapia-Blacido, D. R., Angelats-Silva, L. M., & Siche, R. (2019). The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams. Packaging Technology and Science, 32( 5), 227-237. doi:10.1002/pts.2429
NLM
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Angelats-Silva LM, Siche R. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams [Internet]. Packaging Technology and Science. 2019 ; 32( 5): 227-237.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1002/pts.2429
Vancouver
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Angelats-Silva LM, Siche R. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams [Internet]. Packaging Technology and Science. 2019 ; 32( 5): 227-237.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1002/pts.2429

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