Rheological properties of banana puree at high temperatures (2004)
Source: International Journal of Food Properties. Unidade: EP
Subjects: ANÁLISE DE ALIMENTOS, BANANA (TRATAMENTO TÉRMICO), ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA (PROPRIEDADES), TECNOLOGIA DE ALIMENTOS
ABNT
DITCHFIELD, Cynthia et al. Rheological properties of banana puree at high temperatures. International Journal of Food Properties, v. 7, n. 3, p. 571-584, 2004Tradução . . Disponível em: https://doi.org/10.1081/jfp-200032973. Acesso em: 14 out. 2024.APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2004). Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7( 3), 571-584. doi:10.1081/jfp-200032973NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Rheological properties of banana puree at high temperatures [Internet]. International Journal of Food Properties. 2004 ; 7( 3): 571-584.[citado 2024 out. 14 ] Available from: https://doi.org/10.1081/jfp-200032973Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Rheological properties of banana puree at high temperatures [Internet]. International Journal of Food Properties. 2004 ; 7( 3): 571-584.[citado 2024 out. 14 ] Available from: https://doi.org/10.1081/jfp-200032973