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Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 17 out. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Trabalho de evento-resumo
The manufacture of fermented lactic beverages containing guar gum. Rheological properties (2001)
Penna, Ana Lúcia Barretto; Oliveira, Maricê Nogueira de
Conference titles: Congresso Iberoamericano de Ingenieria de Alimentos. Unidade: FCF
Subjects: BIOTECNOLOGIA, REOLOGIA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, Ana Lúcia Barretto e OLIVEIRA, Maricê Nogueira de. The manufacture of fermented lactic beverages containing guar gum. Rheological properties. 2001, Anais.. Valência: CIBIA, 2001. . Acesso em: 17 out. 2024.
APA
Penna, A. L. B., & Oliveira, M. N. de. (2001). The manufacture of fermented lactic beverages containing guar gum. Rheological properties. In . Valência: CIBIA.
NLM
Penna ALB, Oliveira MN de. The manufacture of fermented lactic beverages containing guar gum. Rheological properties. 2001 ;[citado 2024 out. 17 ]
Vancouver
Penna ALB, Oliveira MN de. The manufacture of fermented lactic beverages containing guar gum. Rheological properties. 2001 ;[citado 2024 out. 17 ]
Artigo de periodico
The orientation process of cholesteric lyotropic liquid crystals submitted to shear (2001)
Alcântara, Maria Regina; Fernandes Jr., Edgard G.
Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects. Unidade: IQ
Subjects: FÍSICO-QUÍMICA, CRISTAIS LÍQUIDOS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCÂNTARA, Maria Regina e FERNANDES JR., Edgard G. The orientation process of cholesteric lyotropic liquid crystals submitted to shear. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 177, n. 1, p. 75-82, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0927-7757(00)00573-2. Acesso em: 17 out. 2024.
APA
Alcântara, M. R., & Fernandes Jr., E. G. (2001). The orientation process of cholesteric lyotropic liquid crystals submitted to shear. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 177( 1), 75-82. doi:10.1016/s0927-7757(00)00573-2
NLM
Alcântara MR, Fernandes Jr. EG. The orientation process of cholesteric lyotropic liquid crystals submitted to shear [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2001 ; 177( 1): 75-82.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0927-7757(00)00573-2
Vancouver
Alcântara MR, Fernandes Jr. EG. The orientation process of cholesteric lyotropic liquid crystals submitted to shear [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2001 ; 177( 1): 75-82.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0927-7757(00)00573-2
Artigo de periodico
Folding interpenetration in a gliadin model: the role of the characteristic octapeptide motif (2001)
Arêas, Elizabeth Pinheiro Gomes ; Cassiano, Marta Maria
Source: Biophysical Chemistry. Unidade: IQ
Subjects: PROTEÍNAS, REOLOGIA, ÁGUA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARÊAS, Elizabeth Pinheiro Gomes e CASSIANO, Marta Maria. Folding interpenetration in a gliadin model: the role of the characteristic octapeptide motif. Biophysical Chemistry, v. 90, n. 2, p. 135-146, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0301-4622(01)00138-7. Acesso em: 17 out. 2024.
APA
Arêas, E. P. G., & Cassiano, M. M. (2001). Folding interpenetration in a gliadin model: the role of the characteristic octapeptide motif. Biophysical Chemistry, 90( 2), 135-146. doi:10.1016/s0301-4622(01)00138-7
NLM
Arêas EPG, Cassiano MM. Folding interpenetration in a gliadin model: the role of the characteristic octapeptide motif [Internet]. Biophysical Chemistry. 2001 ; 90( 2): 135-146.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0301-4622(01)00138-7
Vancouver
Arêas EPG, Cassiano MM. Folding interpenetration in a gliadin model: the role of the characteristic octapeptide motif [Internet]. Biophysical Chemistry. 2001 ; 90( 2): 135-146.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0301-4622(01)00138-7

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