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Filtros : "EEL-LOQ" "AMIDO" Removido: "Brasil" Limpar

Filtros

USP affiliated authors
- carvalho, livia chaguri e (~2)
- tadini, carmen cecilia (~2)
- dacanal, gustavo cesar (~1)
- menezes, elizabete wenzel de (~1)
Date published
- 2017 (~1)
- 2015 (~1)
Subjects
- amido (2)
- banana (2)
- alimentos funcionais (1)
- desidratação de alimentos (1)
- farinhas (1)

Artigo de periodico
Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture (2017)
Carvalho, Lívia Chaguri e ; Sanchez, Mariana Santos; Flammia, Verônica Pereira; Tadini, Carmen Cecília
Source: Food and Bioprocess Technology. Unidades: EP, EEL
Subjects: BANANA, DESIDRATAÇÃO DE ALIMENTOS, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Lívia Chaguri e et al. Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture. Food and Bioprocess Technology, v. 10, p. 615-629, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11947-016-1839-2. Acesso em: 04 nov. 2024.
APA
Carvalho, L. C. e, Sanchez, M. S., Flammia, V. P., & Tadini, C. C. (2017). Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture. Food and Bioprocess Technology, 10, 615-629. doi:10.1007/s11947-016-1839-2
NLM
Carvalho LC e, Sanchez MS, Flammia VP, Tadini CC. Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture [Internet]. Food and Bioprocess Technology. 2017 ; 10 615-629.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11947-016-1839-2
Vancouver
Carvalho LC e, Sanchez MS, Flammia VP, Tadini CC. Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture [Internet]. Food and Bioprocess Technology. 2017 ; 10 615-629.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11947-016-1839-2
Artigo de periodico
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration (2015)
Rayo Mendez, Lina Maria; Carvalho, Lívia Chaguri e; Sardá, Fabiana Andréa Hoffmann; Dacanal, Gustavo César; Menezes, Elizabete Wenzel de ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: EEL, FZEA, FCF, EP
Subjects: FARINHAS, BANANA, ALIMENTOS FUNCIONAIS, AMIDO, FLUIDIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAYO MENDEZ, Lina Maria et al. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, v. 63, n. 1, p. 461-469, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.03.059. Acesso em: 04 nov. 2024.
APA
Rayo Mendez, L. M., Carvalho, L. C. e, Sardá, F. A. H., Dacanal, G. C., Menezes, E. W. de, & Tadini, C. C. (2015). Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, 63( 1), 461-469. doi:10.1016/j.lwt.2015.03.059
NLM
Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
Vancouver
Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059

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