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Trabalho de evento-resumo
Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant (2019)
Maniglia, Bianca Chieregato ; Andrade, Lidiane Maria de ; Andrade, Cristiano José de
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Subjects: MANDIOCA, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
MANIGLIA, Bianca Chieregato e ANDRADE, Lidiane Maria de e ANDRADE, Cristiano José de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 08 out. 2024.
APA
Maniglia, B. C., Andrade, L. M. de, & Andrade, C. J. de. (2019). Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Maniglia BC, Andrade LM de, Andrade CJ de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Maniglia BC, Andrade LM de, Andrade CJ de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento
Gerenciamento de riscos em barragens de mineração: aplicação do método Bow Tie (2019)
Bonucci, Felipe Thadeu; Eston, Sérgio Médici de ; Francisca, Diego Diegues ; Stellin, Maria Renata Machado
Source: Vertentes e desafios da segurança 2019. Conference titles: Congresso Vertentes e Desafios da Segurança. Unidade: EP
Subjects: ENGENHARIA DE MINAS, BARRAGENS DE REJEITOS, ANÁLISE DE RISCO
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ABNT
BONUCCI, Felipe Thadeu et al. Gerenciamento de riscos em barragens de mineração: aplicação do método Bow Tie. 2019, Anais.. S.l.: Editora Associação Vertentes e Desafios da Segurança, 2019. . Acesso em: 08 out. 2024.
APA
Bonucci, F. T., Eston, S. M. de, Francisca, D. D., & Stellin, M. R. M. (2019). Gerenciamento de riscos em barragens de mineração: aplicação do método Bow Tie. In Vertentes e desafios da segurança 2019. S.l.: Editora Associação Vertentes e Desafios da Segurança.
NLM
Bonucci FT, Eston SM de, Francisca DD, Stellin MRM. Gerenciamento de riscos em barragens de mineração: aplicação do método Bow Tie. Vertentes e desafios da segurança 2019. 2019 ;[citado 2024 out. 08 ]
Vancouver
Bonucci FT, Eston SM de, Francisca DD, Stellin MRM. Gerenciamento de riscos em barragens de mineração: aplicação do método Bow Tie. Vertentes e desafios da segurança 2019. 2019 ;[citado 2024 out. 08 ]
Trabalho de evento
A Resource management architecture for exposing devices as a service in the internet of things (2019)
Pantoja, Carlos Eduardo ; Seghrouchni, Amal El Fallah; Alexandre, Tielle; Viterbo, José; Casals, Arthur ; Soares, Heder Dorneles
Source: International Conference on Software Engineering and Knowledge Engineering, 31st, Sep 2019, Lisboa, Portugal. Unidade: EP
Subjects: SISTEMAS EMBUTIDOS, INTERNET DAS COISAS
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ABNT
PANTOJA, Carlos Eduardo et al. A Resource management architecture for exposing devices as a service in the internet of things. 2019, Anais.. Lisboa: CCSD, 2019. p. 233-238. Disponível em: http://ksiresearchorg.ipage.com/seke/seke19paper/seke19paper_187.pdf. Acesso em: 08 out. 2024.
APA
Pantoja, C. E., Seghrouchni, A. E. F., Alexandre, T., Viterbo, J., Casals, A., & Soares, H. D. (2019). A Resource management architecture for exposing devices as a service in the internet of things. In International Conference on Software Engineering and Knowledge Engineering, 31st, Sep 2019, Lisboa, Portugal (p. 233-238). Lisboa: CCSD. doi:10.18293/SEKE2019-187
NLM
Pantoja CE, Seghrouchni AEF, Alexandre T, Viterbo J, Casals A, Soares HD. A Resource management architecture for exposing devices as a service in the internet of things [Internet]. International Conference on Software Engineering and Knowledge Engineering, 31st, Sep 2019, Lisboa, Portugal. 2019 ; 233-238.[citado 2024 out. 08 ] Available from: http://ksiresearchorg.ipage.com/seke/seke19paper/seke19paper_187.pdf
Vancouver
Pantoja CE, Seghrouchni AEF, Alexandre T, Viterbo J, Casals A, Soares HD. A Resource management architecture for exposing devices as a service in the internet of things [Internet]. International Conference on Software Engineering and Knowledge Engineering, 31st, Sep 2019, Lisboa, Portugal. 2019 ; 233-238.[citado 2024 out. 08 ] Available from: http://ksiresearchorg.ipage.com/seke/seke19paper/seke19paper_187.pdf
Trabalho de evento
Exalação de radônio em pilhas de minérios (2019)
Francisca, Diego Diegues ; Eston, Sérgio Médici de ; Carvalho, Felipe Baffi de; Vieira, Antonio Vladimir; Gomes, Robson Spinelli
Source: Vertentes e desafios da segurança 2019. Conference titles: Congresso Vertentes e Desafios da Segurança. Unidades: EP, PROCAM
Subjects: MINERAÇÃO, RADÔNIO, RADIAÇÃO IONIZANTE, SAÚDE OCUPACIONAL
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ABNT
FRANCISCA, Diego Diegues et al. Exalação de radônio em pilhas de minérios. 2019, Anais.. S.l.: Editora Associação Vertentes e Desafios da Segurança, 2019. . Acesso em: 08 out. 2024.
APA
Francisca, D. D., Eston, S. M. de, Carvalho, F. B. de, Vieira, A. V., & Gomes, R. S. (2019). Exalação de radônio em pilhas de minérios. In Vertentes e desafios da segurança 2019. S.l.: Editora Associação Vertentes e Desafios da Segurança.
NLM
Francisca DD, Eston SM de, Carvalho FB de, Vieira AV, Gomes RS. Exalação de radônio em pilhas de minérios. Vertentes e desafios da segurança 2019. 2019 ;[citado 2024 out. 08 ]
Vancouver
Francisca DD, Eston SM de, Carvalho FB de, Vieira AV, Gomes RS. Exalação de radônio em pilhas de minérios. Vertentes e desafios da segurança 2019. 2019 ;[citado 2024 out. 08 ]
Trabalho de evento-resumo
Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms (2019)
Paes, Mariana Schincariol ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: DESIDRATAÇÃO DE ALIMENTOS, CAMBUCI
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ABNT
PAES, Mariana Schincariol e TADINI, Carmen Cecília. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 08 out. 2024.
APA
Paes, M. S., & Tadini, C. C. (2019). Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Paes MS, Tadini CC. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Paes MS, Tadini CC. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Phase stability during solution annealing of a nuclear grade austenitic stainless steel stabilized with titanium (2019)
Padilha, Angelo Fernando ; Beneduce Neto, Flavio ; Carvalho, Leandro Gomes de
Source: Materiais 2019. Abstracts. Lisbon, Nova University of Lisbon, 2019. Conference titles: Congress of Sociedade Portuguesa de Materiais. Unidade: EP
Subjects: AÇO INOXIDÁVEL AUSTENÍTICO, TITÂNIO
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ABNT
PADILHA, Angelo Fernando e BENEDUCE NETO, Flavio e CARVALHO, Leandro Gomes de. Phase stability during solution annealing of a nuclear grade austenitic stainless steel stabilized with titanium. 2019, Anais.. Lisbon: Nova University of Lisbon, 2019. Disponível em: https://repositorio.usp.br/directbitstream/c9eb0521-85e1-4d5f-8f45-54bcd55cb0ff/BENEDUCE_NETO-2019-2945119-Phasestabilityduring.pdf. Acesso em: 08 out. 2024.
APA
Padilha, A. F., Beneduce Neto, F., & Carvalho, L. G. de. (2019). Phase stability during solution annealing of a nuclear grade austenitic stainless steel stabilized with titanium. In Materiais 2019. Abstracts. Lisbon, Nova University of Lisbon, 2019. Lisbon: Nova University of Lisbon. Recuperado de https://repositorio.usp.br/directbitstream/c9eb0521-85e1-4d5f-8f45-54bcd55cb0ff/BENEDUCE_NETO-2019-2945119-Phasestabilityduring.pdf
NLM
Padilha AF, Beneduce Neto F, Carvalho LG de. Phase stability during solution annealing of a nuclear grade austenitic stainless steel stabilized with titanium [Internet]. Materiais 2019. Abstracts. Lisbon, Nova University of Lisbon, 2019. 2019 ;[citado 2024 out. 08 ] Available from: https://repositorio.usp.br/directbitstream/c9eb0521-85e1-4d5f-8f45-54bcd55cb0ff/BENEDUCE_NETO-2019-2945119-Phasestabilityduring.pdf
Vancouver
Padilha AF, Beneduce Neto F, Carvalho LG de. Phase stability during solution annealing of a nuclear grade austenitic stainless steel stabilized with titanium [Internet]. Materiais 2019. Abstracts. Lisbon, Nova University of Lisbon, 2019. 2019 ;[citado 2024 out. 08 ] Available from: https://repositorio.usp.br/directbitstream/c9eb0521-85e1-4d5f-8f45-54bcd55cb0ff/BENEDUCE_NETO-2019-2945119-Phasestabilityduring.pdf
Trabalho de evento-resumo
Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp (2019)
Maniglia, Bianca Chieregato ; Vedove, Thais Maria Aimola Ronca Dale; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Subjects: MATERIAIS TERMOPLÁSTICOS, BABAÇU, RESÍDUOS AGRÍCOLAS, EXTRUSÃO
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ABNT
MANIGLIA, Bianca Chieregato e VEDOVE, Thais Maria Aimola Ronca Dale e TADINI, Carmen Cecília. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 08 out. 2024.
APA
Maniglia, B. C., Vedove, T. M. A. R. D., & Tadini, C. C. (2019). Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Maniglia BC, Vedove TMARD, Tadini CC. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Maniglia BC, Vedove TMARD, Tadini CC. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Fracture toughness evaluation of silicon single crystal and polysilicon with different degrees of purity using the indentation method (2019)
Almeida, Caio César Cebalos de; Nascimento, Denir Paganini ; Martorano, Marcelo de Aquino ; Padilha, Angelo Fernando
Source: Materiais 2019. Abstracts. Lisbon, NOVA University of Lisbon, 2019. Conference titles: Congress of Sociedade Portuguesa de Materiais. Unidade: EP
Subjects: TENACIDADE DOS MATERIAIS, FRATURA DAS ESTRUTURAS
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ABNT
ALMEIDA, Caio César Cebalos de et al. Fracture toughness evaluation of silicon single crystal and polysilicon with different degrees of purity using the indentation method. 2019, Anais.. Lisbon: Nova University of Lisbon, Portugal, 2019. . Acesso em: 08 out. 2024.
APA
Almeida, C. C. C. de, Nascimento, D. P., Martorano, M. de A., & Padilha, A. F. (2019). Fracture toughness evaluation of silicon single crystal and polysilicon with different degrees of purity using the indentation method. In Materiais 2019. Abstracts. Lisbon, NOVA University of Lisbon, 2019. Lisbon: Nova University of Lisbon, Portugal.
NLM
Almeida CCC de, Nascimento DP, Martorano M de A, Padilha AF. Fracture toughness evaluation of silicon single crystal and polysilicon with different degrees of purity using the indentation method. Materiais 2019. Abstracts. Lisbon, NOVA University of Lisbon, 2019. 2019 ;[citado 2024 out. 08 ]
Vancouver
Almeida CCC de, Nascimento DP, Martorano M de A, Padilha AF. Fracture toughness evaluation of silicon single crystal and polysilicon with different degrees of purity using the indentation method. Materiais 2019. Abstracts. Lisbon, NOVA University of Lisbon, 2019. 2019 ;[citado 2024 out. 08 ]
Trabalho de evento-resumo
Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas (2019)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS
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ABNT
AMARO, Kaiky Cesar e TADINI, Carmen Cecília. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 08 out. 2024.
APA
Amaro, K. C., & Tadini, C. C. (2019). Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Sustainable smart packaging: potential ph change indicator for food packaging (2019)
Vedove, Thais Maria Aimola Ronca Dale; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Subjects: MANDIOCA, AMIDO, EMBALAGENS DE ALIMENTOS, EXTRUSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VEDOVE, Thais Maria Aimola Ronca Dale e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Sustainable smart packaging: potential ph change indicator for food packaging. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 08 out. 2024.
APA
Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2019). Sustainable smart packaging: potential ph change indicator for food packaging. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Vedove TMARD, Maniglia BC, Tadini CC. Sustainable smart packaging: potential ph change indicator for food packaging [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Vedove TMARD, Maniglia BC, Tadini CC. Sustainable smart packaging: potential ph change indicator for food packaging [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C (2019)
Koshima, Cristina Chiyoda ; Meira, Paula Almeida ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: MONOSSACARÍDEOS, DISSACARÍDEOS, AÇÚCAR, EQUILÍBRIO SÓLIDO-LÍQUIDO
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ABNT
KOSHIMA, Cristina Chiyoda et al. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 08 out. 2024.
APA
Koshima, C. C., Meira, P. A., Pessôa Filho, P. de A., & Tadini, C. C. (2019). Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Koshima CC, Meira PA, Pessôa Filho P de A, Tadini CC. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Koshima CC, Meira PA, Pessôa Filho P de A, Tadini CC. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 08 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

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