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Artigo de periodico
Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties (2013)
Leite, Paula Bacelar; Lannes, Suzana Caetano da Silva ; Rodrigues, Alexandre Mariani; Soares, Fabiana Andréia Schafer de Martini; Soares, Sergio Eduardo; Bispo, Eliete da Silva
Fonte: Brazilian Journal of Food Technology. Unidade: FCF
Assuntos: CACAU, CHOCOLATE, REOLOGIA
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ABNT
LEITE, Paula Bacelar et al. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, v. 16, n. 3, p. 192-197, 2013Tradução . . Disponível em: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf. Acesso em: 01 out. 2024.
APA
Leite, P. B., Lannes, S. C. da S., Rodrigues, A. M., Soares, F. A. S. de M., Soares, S. E., & Bispo, E. da S. (2013). Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, 16( 3), 192-197. Recuperado de http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
NLM
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 out. 01 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Vancouver
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 out. 01 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Artigo de periodico
Development of cassava doughnuts enriched with Spirulina platensis biomass (2013)
Rabelo, Samantha Ferreira; Lemes, Ailton Cesar; Takeuchi, Katiuchia Pereira; Frata, Marcela Tostes; Carvalho, João Carlos Monteiro de ; Danesi, Eliane Dalva Godoy
Fonte: Brazilian Journal of Food Technology. Unidade: FCF
Assuntos: BIOMASSA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RABELO, Samantha Ferreira et al. Development of cassava doughnuts enriched with Spirulina platensis biomass. Brazilian Journal of Food Technology, v. 16, n. 1, p. 42-51, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1981-67232013005000001. Acesso em: 01 out. 2024.
APA
Rabelo, S. F., Lemes, A. C., Takeuchi, K. P., Frata, M. T., Carvalho, J. C. M. de, & Danesi, E. D. G. (2013). Development of cassava doughnuts enriched with Spirulina platensis biomass. Brazilian Journal of Food Technology, 16( 1), 42-51. doi:10.1590/s1981-67232013005000001
NLM
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM de, Danesi EDG. Development of cassava doughnuts enriched with Spirulina platensis biomass [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 1): 42-51.[citado 2024 out. 01 ] Available from: https://doi.org/10.1590/s1981-67232013005000001
Vancouver
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM de, Danesi EDG. Development of cassava doughnuts enriched with Spirulina platensis biomass [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 1): 42-51.[citado 2024 out. 01 ] Available from: https://doi.org/10.1590/s1981-67232013005000001
Artigo de periodico
Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) (2006)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Machoshvili, Irene Alexeevna; Vessoni Penna, Thereza Christina
Fonte: Brazilian Journal of Food Technology. Unidades: EP, FCF
Assuntos: BANANA, CINÉTICA, ENGENHARIA DE ALIMENTOS, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.). Brazilian Journal of Food Technology, v. 9, n. Ja/Mar. 2006, p. 77-82, 2006Tradução . . Disponível em: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf. Acesso em: 01 out. 2024.
APA
Ditchfield, C., Tadini, C. C., Machoshvili, I. A., & Vessoni Penna, T. C. (2006). Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.). Brazilian Journal of Food Technology, 9( Ja/Mar. 2006), 77-82. Recuperado de http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf
NLM
Ditchfield C, Tadini CC, Machoshvili IA, Vessoni Penna TC. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) [Internet]. Brazilian Journal of Food Technology. 2006 ; 9( Ja/Mar. 2006): 77-82.[citado 2024 out. 01 ] Available from: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf
Vancouver
Ditchfield C, Tadini CC, Machoshvili IA, Vessoni Penna TC. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) [Internet]. Brazilian Journal of Food Technology. 2006 ; 9( Ja/Mar. 2006): 77-82.[citado 2024 out. 01 ] Available from: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf

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