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Resultados de 1 a 10 de 18  para Produção Intelectual da USP

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1
Phase transitions of bovine hide gelatin plasticized by water
Phase transitions of bovine hide gelatin plasticized by water
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Phase transitions of bovine hide gelatin plasticized by water

Paulo José do Amaral Sobral F. C Menegalli; S Guilbert; Workshop on Biopolymer Science (1998 Montpellier, France)

Proceedings Montpellier, France : INRA, 1999

Montpellier, France 1998

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 1998 Pha ) e outros locais(Acessar)

2
Phase transitions of bovine hide gelatin plasticized by water
Phase transitions of bovine hide gelatin plasticized by water
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Phase transitions of bovine hide gelatin plasticized by water

Paulo José do Amaral Sobral F. C Menegalli; S Guilbert; Workshop on Biopolymer Science (1998 Montpellier, France)

Proceedings Montpellier, France : INRA, 1999

Montpellier, France 1998

Item não circula. Consulte sua biblioteca.(Acessar)

3
Glass transition of a meat myofibrillar protein based edible film
Glass transition of a meat myofibrillar protein based edible film
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Glass transition of a meat myofibrillar protein based edible film

S M A Souza Paulo José do Amaral Sobral; F. C Menegalli; Workshop on Biopolymer Science (1998 Montpellier, France)

Proceedings Montpellier, France : INRA, 1999

Montpellier, France 1998

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 1998 Gla ) e outros locais(Acessar)

4
Glass transition of a meat myofibrillar protein based edible film
Glass transition of a meat myofibrillar protein based edible film
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Glass transition of a meat myofibrillar protein based edible film

S M A Souza Paulo José do Amaral Sobral; F. C Menegalli; Workshop on Biopolymer Science (1998 Montpellier, France)

Proceedings Montpellier, France : INRA, 1999

Montpellier, France 1998

Item não circula. Consulte sua biblioteca.(Acessar)

5
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour

E. Colla Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Fat ) e outros locais(Acessar)

6
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour

E. Colla Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Fat ) e outros locais(Acessar)

7
Structural investigation of passion fruit juice co-crystallized with sucrose
Structural investigation of passion fruit juice co-crystallized with sucrose
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Structural investigation of passion fruit juice co-crystallized with sucrose

Vânia Regina Nicoletti Telis Z Astolfi-Filho; Paulo José do Amaral Sobral; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Str ) e outros locais(Acessar)

8
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films

Delia B. Tapia Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Eff ) e outros locais(Acessar)

9
Structural investigation of passion fruit juice co-crystallized with sucrose
Structural investigation of passion fruit juice co-crystallized with sucrose
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Structural investigation of passion fruit juice co-crystallized with sucrose

Vânia Regina Nicoletti Telis Z Astolfi-Filho; Paulo José do Amaral Sobral; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Str ) e outros locais(Acessar)

10
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films

Delia B. Tapia Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Eff ) e outros locais(Acessar)

Resultados de 1 a 10 de 18  para Produção Intelectual da USP

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  1. Disponível na Biblioteca (16)

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