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Refinado por: Nome da Publicação: Journal of Food Engineering remover
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1
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Ana Lúcia Gabas Vânia Regina Nicoletti Telis; Paulo José do Amaral Sobral; Javier Telis Romero

Journal of Food Engineering London v. 82, n. 2, p. 246-252, Sept. 2007

London 2007

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2007 Eff )(Acessar)

2
Enhancing the hydration process of common beans by ultrasound and high temperatures impact on cooking and thermodynamic properties
Enhancing the hydration process of common beans by ultrasound and high temperatures impact on cooking and thermodynamic properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Enhancing the hydration process of common beans by ultrasound and high temperatures impact on cooking and thermodynamic properties

Alberto Claudio Miano Viviane Deroldo Sabadoti; Pedro Esteves Duarte Augusto

Journal of Food Engineering Amsterdam v. 225, p. 53-61, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Ana Lúcia Gabas Vânia Regina Nicoletti Telis; Paulo José do Amaral Sobral; Javier Telis Romero

Journal of Food Engineering London v. 82, n. 2, p. 246-252, Sept. 2007

London 2007

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2007 Eff )(Acessar)

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Deste Autor:

  1. Sobral, P
  2. Gabas, A
  3. Telis Romero, J
  4. Telis, V
  5. Augusto, P

Neste Assunto:

  1. Termodinâmica (Propriedades)
  2. Polpa
  3. Abacaxi
  4. Água (Atividade)
  5. Processamento De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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