Menu

Filtros : "Prudencio-Ferreira, S H" Limpar

  • 1

1 - 2 (2 records)

  • Artigo de periodico

    Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents (1993)

    Prudencio-Ferreira, S H; Areas, José Alfredo Gomes

    Source: Journal of Food Science. Unidade: FCF

    Subjects: ALIMENTOS, ANÁLISE DE ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL, BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS

    How to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science, v. 58, n. 2 , p. 378-84, 1993Tradução . . Acesso em: 12 nov. 2024.

    • APA

      Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science, 58( 2 ), 378-84.

    • NLM

      Prudencio-Ferreira SH, Areas JAG. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science. 1993 ;58( 2 ): 378-84.[citado 2024 nov. 12 ]

    • Vancouver

      Prudencio-Ferreira SH, Areas JAG. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science. 1993 ;58( 2 ): 378-84.[citado 2024 nov. 12 ]

  • Artigo de periodico

    Effect of phospholipid on protein structure and solubility in the extrusion of lung protein (1993)

    Prudencio-Ferreira, S H; Areas, José Alfredo Gomes

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, v. 47, p. 111-9, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90230-d. Acesso em: 12 nov. 2024.

    • APA

      Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, 47, 111-9. doi:10.1016/0308-8146(93)90230-d

    • NLM

      Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d

    • Vancouver

      Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d
  • 1

1 - 2 (2 records)

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024