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Filtros : "Alemanha" "AMIDO" "ENZIMAS" Limpar

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  • Artigo de periodico

    Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes (2016)

    Altuna, Luz; Romano, Roberto Cesar de Oliveira ; Pileggi, Rafael Giuliano ; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília

    Source: International Journal of Food Engineering. Unidade: EP

    Subjects: ENZIMAS, AMIDO, PANIFICAÇÃO

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

    • ABNT

      ALTUNA, Luz et al. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, v. 12, n. 8, p. 719–728, 2016Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0132. Acesso em: 15 nov. 2024.

    • APA

      Altuna, L., Romano, R. C. de O., Pileggi, R. G., Ribotta, P. D., & Tadini, C. C. (2016). Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, 12( 8), 719–728. doi:10.1515/ijfe-2016-0132

    • NLM

      Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2016-0132

    • Vancouver

      Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2016-0132

  • Artigo de periodico

    Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch (2011)

    Polesi, Luís Fernando; Sarmento, Silene Bruder Silveira

    Source: Starch - Stärke. Unidade: ESALQ

    Subjects: AMIDO, HIDRÓLISE, ENZIMAS

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

    • ABNT

      POLESI, Luís Fernando e SARMENTO, Silene Bruder Silveira. Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch. Starch - Stärke, v. 63, n. 4, p. 226-235, 2011Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1002/star.201000114/pdf. Acesso em: 15 nov. 2024.

    • APA

      Polesi, L. F., & Sarmento, S. B. S. (2011). Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch. Starch - Stärke, 63( 4), 226-235. doi:10.1002/star.201000114

    • NLM

      Polesi LF, Sarmento SBS. Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch [Internet]. Starch - Stärke. 2011 ; 63( 4): 226-235.[citado 2024 nov. 15 ] Available from: http://onlinelibrary.wiley.com/doi/10.1002/star.201000114/pdf

    • Vancouver

      Polesi LF, Sarmento SBS. Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch [Internet]. Starch - Stärke. 2011 ; 63( 4): 226-235.[citado 2024 nov. 15 ] Available from: http://onlinelibrary.wiley.com/doi/10.1002/star.201000114/pdf
  • 1

1 - 2 (2 records)

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