Source: Water properties of food, pharmaceutical and biological materials. Unidade: FZEA
Subjects: FRUTAS, ARMAZENAGEM DE ALIMENTOS (AVALIAÇÃO), CONSERVAÇÃO DE ALIMENTOS
ABNT
SILVA, Mariana Altenhofen da e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. Water properties of food, pharmaceutical and biological materials. Tradução . Boca Ratón: Taylor & Francis, 2006. . . Acesso em: 18 abr. 2024.APA
Silva, M. A. da, Sobral, P. J. do A., & Kieckbusch, T. G. (2006). Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis.NLM
Silva MA da, Sobral PJ do A, Kieckbusch TG. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 abr. 18 ]Vancouver
Silva MA da, Sobral PJ do A, Kieckbusch TG. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 abr. 18 ]