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Filtros : "Pereira, Jéssica da Costa" Limpar

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  • Artigo de periodico

    Hydration kinetics of cereal and pulses: new data and hypothesis evaluation (2018)

    Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Pereira, Jéssica da Costa; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: CINÉTICA, HIDRATAÇÃO

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

    • ABNT

      MIANO, Alberto Claudio et al. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, v. 41, n. 1, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12617. Acesso em: 21 maio 2024.

    • APA

      Miano, A. C., Sabadoti, V. D., Pereira, J. da C., & Augusto, P. E. D. (2018). Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, 41( 1), 1-8. doi:10.1111/jfpe.12617

    • NLM

      Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2018 ; 41( 1): 1-8.[citado 2024 maio 21 ] Available from: https://doi.org/10.1111/jfpe.12617

    • Vancouver

      Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2018 ; 41( 1): 1-8.[citado 2024 maio 21 ] Available from: https://doi.org/10.1111/jfpe.12617

  • Artigo de periodico

    Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties (2017)

    Miano, Alberto Claudio; Pereira, Jéssica da Costa; Miatelo, Bruna; Augusto, Pedro Esteves Duarte

    Source: Food Research International. Unidade: ESALQ

    Subjects: CINÉTICA, MELÃO, ULTRASSOM

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

    • ABNT

      MIANO, Alberto Claudio et al. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties. Food Research International, v. 100, n. 1, p. 468-476, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.07.045. Acesso em: 21 maio 2024.

    • APA

      Miano, A. C., Pereira, J. da C., Miatelo, B., & Augusto, P. E. D. (2017). Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties. Food Research International, 100( 1), 468-476. doi:10.1016/j.foodres.2017.07.045

    • NLM

      Miano AC, Pereira J da C, Miatelo B, Augusto PED. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties [Internet]. Food Research International. 2017 ; 100( 1): 468-476.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045

    • Vancouver

      Miano AC, Pereira J da C, Miatelo B, Augusto PED. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties [Internet]. Food Research International. 2017 ; 100( 1): 468-476.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045
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