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Filtros : "REOLOGIA" "Ribotta, Pablo Daniel" Limpar

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  • Artigo de periodico

    Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch (2016)

    Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília

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

    Subjects: ENZIMAS, AMIDO, REOLOGIA

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, v. 73, p. 267-273, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.06.010. Acesso em: 13 ago. 2024.

    • APA

      Altuna, L., Ribotta, P. D., & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, 73, 267-273. doi:10.1016/j.lwt.2016.06.010

    • NLM

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010

    • Vancouver

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010

  • Artigo de periodico

    Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch (2015)

    Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília

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

    Subjects: ENZIMAS, AMIDO, REOLOGIA, PÃO

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

    • ABNT

      ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, v. 64, n. 2, p. 867-873, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.06.024. Acesso em: 13 ago. 2024.

    • APA

      Altuna, L., Ribotta, P. D., & Tadini, C. C. (2015). Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, 64( 2), 867-873. doi:10.1016/j.lwt.2015.06.024

    • NLM

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024

    • Vancouver

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024

  • Artigo de periodico

    Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough (2014)

    Sanchez, Diana Buchner de Oliveira; Puppo, Maria C; Añon, Maria C; Ribotta, Pablo Daniel ; León, Alberto Edel ; Tadini, Carmen Cecília

    Source: Food and Bioprocess Technology. Unidade: EP

    Subjects: PÃO, AMIDO, REOLOGIA

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

    • ABNT

      SANCHEZ, Diana Buchner de Oliveira et al. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, v. 7, p. 2865-2876, 2014Tradução . . Disponível em: https://doi.org/10.1007/s11947-013-1246-x. Acesso em: 13 ago. 2024.

    • APA

      Sanchez, D. B. de O., Puppo, M. C., Añon, M. C., Ribotta, P. D., León, A. E., & Tadini, C. C. (2014). Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, 7, 2865-2876. doi:10.1007/s11947-013-1246-x

    • NLM

      Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1007/s11947-013-1246-x

    • Vancouver

      Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1007/s11947-013-1246-x
  • 1

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