Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule (2013)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s11947-011-0655-y
- Subjects: INDÚSTRIA DE ALIMENTOS; REOLOGIA; SUCOS DE VEGETAIS; TOMATE
- Keywords: Propriedades viscoelásticas
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food and Bioprocess Technology
- ISSN: 1935-5130
- Volume/Número/Paginação/Ano: v. 6, p. 839–843, 2013
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AUGUSTO, Pedro Esteves Duarte et al. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, v. 6, p. 839–843, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0655-y. Acesso em: 02 jun. 2024. -
APA
Augusto, P. E. D., Falguera, V., Cristianini, M., & Ibarz, A. (2013). Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, 6, 839–843. doi:10.1007/s11947-011-0655-y -
NLM
Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1007/s11947-011-0655-y -
Vancouver
Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1007/s11947-011-0655-y - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1007/s11947-011-0655-y (Fonte: oaDOI API)
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