Influence of gamma radiation on rheological properties of wheat flour (2005)
Source: European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. Conference titles: Congresso Nazionale UIT Sulla Transmissione Del Calore. Unidade: EP
Subjects: FARINHA DE TRIGO, INDÚSTRIA DE ALIMENTOS, REOLOGIA, TECNOLOGIA DE ALIMENTOS
ABNT
KANEMARU, Juliana et al. Influence of gamma radiation on rheological properties of wheat flour. 2005, Anais.. Parma: Universitá Degli Studi di Parma, 2005. . Acesso em: 02 out. 2024.APA
Kanemaru, J., Tavares, D. T., Singer, C. S., Hilsenrath, F. C., Sabato, S. F., & Tadini, C. C. (2005). Influence of gamma radiation on rheological properties of wheat flour. In European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. Parma: Universitá Degli Studi di Parma.NLM
Kanemaru J, Tavares DT, Singer CS, Hilsenrath FC, Sabato SF, Tadini CC. Influence of gamma radiation on rheological properties of wheat flour. European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. 2005 ;[citado 2024 out. 02 ]Vancouver
Kanemaru J, Tavares DT, Singer CS, Hilsenrath FC, Sabato SF, Tadini CC. Influence of gamma radiation on rheological properties of wheat flour. European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. 2005 ;[citado 2024 out. 02 ]