Fonte: International Journal of Food Engineering. Unidade: FZEA
Assuntos: COZIMENTO, REOLOGIA, MONITORAMENTO, WIRELESS, SENSORIAMENTO REMOTO
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PEREIRA, Luiz Arthur Malta et al. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology. International Journal of Food Engineering, v. No 2013, n. 4, p. 505-509, 2013Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2012-0238. Acesso em: 08 nov. 2024.APA
Pereira, L. A. M., Pinto, C. N., Piza, L. V., Silva, A. C. de S., Gonzales-Barron, U., & Costa, E. J. X. (2013). A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology. International Journal of Food Engineering, No 2013( 4), 505-509. doi:10.1515/ijfe-2012-0238NLM
Pereira LAM, Pinto CN, Piza LV, Silva AC de S, Gonzales-Barron U, Costa EJX. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology [Internet]. International Journal of Food Engineering. 2013 ; No 2013( 4): 505-509.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1515/ijfe-2012-0238Vancouver
Pereira LAM, Pinto CN, Piza LV, Silva AC de S, Gonzales-Barron U, Costa EJX. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology [Internet]. International Journal of Food Engineering. 2013 ; No 2013( 4): 505-509.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1515/ijfe-2012-0238
