Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) (2019)
Source: Food Research International. Unidade: ESALQ
Subjects: FEIJÃO, CINÉTICA, HIDRATAÇÃO, TERMODINÂMICA
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GARVÍN, A et al. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, v. 119, p. 390-397, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.02.002. Acesso em: 04 nov. 2025.APA
Garvín, A., Augusto, P. E. D., Ibarz, R., & Ibarz, A. (2019). Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, 119, 390-397. doi:10.1016/j.foodres.2019.02.002NLM
Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) [Internet]. Food Research International. 2019 ; 119 390-397.[citado 2025 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2019.02.002Vancouver
Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) [Internet]. Food Research International. 2019 ; 119 390-397.[citado 2025 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2019.02.002
