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Filtros : "Financiamento CNPq" "2018" "ABÓBORA" Limpar

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  • Artigo de periodico

    Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties (2018)

    Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Engineering. Unidade: ESALQ

    Subjects: ABÓBORA, CINÉTICA, ETANOL, SECAGEM DE ALIMENTOS

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    • ABNT

      ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.03.028. Acesso em: 08 out. 2024.

    • APA

      Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028

    • NLM

      Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028

    • Vancouver

      Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028

  • Artigo de periodico

    Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin (2018)

    Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte

    Source: LWT - Food Science and Technology. Unidade: ESALQ

    Subjects: ABÓBORA, ÁGUA, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, TRANSPORTE DE MASSA

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, v. 93, p. 102-108, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.03.031. Acesso em: 08 out. 2024.

    • APA

      Rojas, M. L., & Augusto, P. E. D. (2018). Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, 93, 102-108. doi:10.1016/j.lwt.2018.03.031

    • NLM

      Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031

    • Vancouver

      Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031
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