Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying (2024)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; CARVALHO, GISANDRO REIS DE - ESALQ ; GOMES, BRUNA DE OLIVEIRA - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2024.112098
- Subjects: CEVADA; ETANOL; HIDRATAÇÃO; MALTE; SECAGEM; ULTRASSOM
- Keywords: Transferência de massa
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 377, art. 112098, p. 1-13,2024
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARVALHO, Gisandro Reis et al. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, v. 377, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112098. Acesso em: 21 maio 2024. -
APA
Carvalho, G. R., Rojas, M. L., Gomes, B. de O., & Augusto, P. E. D. (2024). Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, 377, 1-13. doi:10.1016/j.jfoodeng.2024.112098 -
NLM
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098 -
Vancouver
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098 - How food structure influences the physical, sensorial, and nutritional quality of food products
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Informações sobre o DOI: 10.1016/j.jfoodeng.2024.112098 (Fonte: oaDOI API)
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