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Filtros : "HABITANTE, ANA MONICA QUINTA BARBOSA" "Brazilian Journal of Food Technology" Removido: "ANÁLISE DE ALIMENTOS" Limpar

Filtros

USP affiliated authors
- habitante, ana monica quinta barbosa (~2)
- sobral, paulo jose do amaral (~2)
- carvalho, rosemary aparecida de (~1)
- quintero, edneli soraya monterrey (~1)
Date published
- 2008 (~1)
- 2003 (~1)
Subjects
- biopolímeros (2)
- gelatina (2)
- amido (1)
- atividade de água (1)
- conservação de alimentos (1)

Artigo de periodico
Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol (2008)
Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Carvalho, Rosemary Aparecida de; Solorza-Feria, Javier; Bergo, Paulo Victor Albuquerque
Source: Brazilian Journal of Food Technology. Unidade: FZEA
Subjects: BIOPOLÍMEROS, AMIDO, MANDIOCA, ATIVIDADE DE ÁGUA, GELATINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBRAL, Paulo José do Amaral et al. Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology, v. 11, n. 4, p. 263-270, 2008Tradução . . Acesso em: 11 nov. 2024.
APA
Sobral, P. J. do A., Bittante, A. M. Q. B., Carvalho, R. A. de, Solorza-Feria, J., & Bergo, P. V. A. (2008). Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology, 11( 4), 263-270.
NLM
Sobral PJ do A, Bittante AMQB, Carvalho RA de, Solorza-Feria J, Bergo PVA. Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology. 2008 ; 11( 4): 263-270.[citado 2024 nov. 11 ]
Vancouver
Sobral PJ do A, Bittante AMQB, Carvalho RA de, Solorza-Feria J, Bergo PVA. Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology. 2008 ; 11( 4): 263-270.[citado 2024 nov. 11 ]
Artigo de periodico
Effect of the conditioning time on gelatin phase transitions (2003)
Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Monterrey-Quintero, Edneli Soraya
Source: Brazilian Journal of Food Technology. Unidade: FZEA
Subjects: GELATINA, BIOPOLÍMEROS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBRAL, Paulo José do Amaral e BITTANTE, Ana Mônica Quinta Barbosa e MONTERREY-QUINTERO, Edneli Soraya. Effect of the conditioning time on gelatin phase transitions. Brazilian Journal of Food Technology, v. 6, n. 2, p. 327-331, 2003Tradução . . Acesso em: 11 nov. 2024.
APA
Sobral, P. J. do A., Bittante, A. M. Q. B., & Monterrey-Quintero, E. S. (2003). Effect of the conditioning time on gelatin phase transitions. Brazilian Journal of Food Technology, 6( 2), 327-331.
NLM
Sobral PJ do A, Bittante AMQB, Monterrey-Quintero ES. Effect of the conditioning time on gelatin phase transitions. Brazilian Journal of Food Technology. 2003 ; 6( 2): 327-331.[citado 2024 nov. 11 ]
Vancouver
Sobral PJ do A, Bittante AMQB, Monterrey-Quintero ES. Effect of the conditioning time on gelatin phase transitions. Brazilian Journal of Food Technology. 2003 ; 6( 2): 327-331.[citado 2024 nov. 11 ]

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