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Artigo de periodico
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures (2011)
Matsuda, Tatiana Guinoza; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: Journal of Cereal Science. Unidade: EP
Subjects: CONGELAMENTO (ESTUDO), ALIMENTOS CONGELADOS, PANIFICAÇÃO, TERMODINÂMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATSUDA, Tatiana Guinoza e PESSÔA FILHO, Pedro de Alcântara e TADINI, Carmen Cecília. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, v. 53, n. 1, p. 126-132, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2010.11.002. Acesso em: 06 ago. 2024.
APA
Matsuda, T. G., Pessôa Filho, P. de A., & Tadini, C. C. (2011). Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, 53( 1), 126-132. doi:10.1016/j.jcs.2010.11.002
NLM
Matsuda TG, Pessôa Filho P de A, Tadini CC. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures [Internet]. Journal of Cereal Science. 2011 ;53( 1): 126-132.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jcs.2010.11.002
Vancouver
Matsuda TG, Pessôa Filho P de A, Tadini CC. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures [Internet]. Journal of Cereal Science. 2011 ;53( 1): 126-132.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jcs.2010.11.002
Artigo de periodico
Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough (2008)
Matuda, Tatiana Guinoza ; Chevallier, Sylvie; Pessôa Filho, Pedro de Alcântara ; LeBail, Alain; Tadini, Carmen Cecília
Source: Journal of Cereal Science. Unidade: EP
Subjects: ADITIVOS ALIMENTARES (USO), CONGELAMENTO (CONSERVAÇÃO;QUALIDADE), GUAR, PANIFICAÇÃO, PÃO (CONSERVAÇÃO), PÃO (DURABILIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza et al. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, v. 48, n. 3, p. 741-746, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2008.04.006. Acesso em: 06 ago. 2024.
APA
Matuda, T. G., Chevallier, S., Pessôa Filho, P. de A., LeBail, A., & Tadini, C. C. (2008). Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48( 3), 741-746. doi:10.1016/j.jcs.2008.04.006
NLM
Matuda TG, Chevallier S, Pessôa Filho P de A, LeBail A, Tadini CC. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough [Internet]. Journal of Cereal Science. 2008 ; 48( 3): 741-746.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jcs.2008.04.006
Vancouver
Matuda TG, Chevallier S, Pessôa Filho P de A, LeBail A, Tadini CC. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough [Internet]. Journal of Cereal Science. 2008 ; 48( 3): 741-746.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jcs.2008.04.006
Artigo de periodico
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread (2003)
Carr, Laura Gonçalves; Tadini, Carmen Cecília
Source: Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. Unidade: EP
Subjects: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, LEVEDURAS, PANIFICAÇÃO, PÃO (DURABILIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARR, Laura Gonçalves e TADINI, Carmen Cecília. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology, v. 36, n. 6, p. 609-614, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0023-6438(03)00079-3. Acesso em: 06 ago. 2024.
APA
Carr, L. G., & Tadini, C. C. (2003). Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology, 36( 6), 609-614. doi:10.1016/s0023-6438(03)00079-3
NLM
Carr LG, Tadini CC. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread [Internet]. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. 2003 ;36( 6): 609-614.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/s0023-6438(03)00079-3
Vancouver
Carr LG, Tadini CC. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread [Internet]. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. 2003 ;36( 6): 609-614.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/s0023-6438(03)00079-3
Artigo de periodico
Heat transfer in a plate exchanger during pasteurization of orange juice (1999)
Kim, Han Byul; Tadini, Carmen Cecília ; Singh, R. K.
Source: Journal of Food Engineering. Unidade: EP
Assunto: ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KIM, Han Byul e TADINI, Carmen Cecília e SINGH, R. K. Heat transfer in a plate exchanger during pasteurization of orange juice. Journal of Food Engineering, v. no 1999, n. 2, p. 79-84, 1999Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(99)00110-7. Acesso em: 06 ago. 2024.
APA
Kim, H. B., Tadini, C. C., & Singh, R. K. (1999). Heat transfer in a plate exchanger during pasteurization of orange juice. Journal of Food Engineering, no 1999( 2), 79-84. doi:10.1016/s0260-8774(99)00110-7
NLM
Kim HB, Tadini CC, Singh RK. Heat transfer in a plate exchanger during pasteurization of orange juice [Internet]. Journal of Food Engineering. 1999 ; no 1999( 2): 79-84.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/s0260-8774(99)00110-7
Vancouver
Kim HB, Tadini CC, Singh RK. Heat transfer in a plate exchanger during pasteurization of orange juice [Internet]. Journal of Food Engineering. 1999 ; no 1999( 2): 79-84.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/s0260-8774(99)00110-7

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