Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Amanda Leal Oliveira"'
Autor:
Ana Elisa Spaolonzi Queiroz Assis, Camila Vitor de Moraes, Amanda Leal Oliveira, Camila da Silva Pardinho, Lourdes Vitoria Fonseca Florencio dos Reis
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fb956ac9db0daf7e673f9c0b1724937
https://doi.org/10.19146/pibic-2017-78305
https://doi.org/10.19146/pibic-2017-78305
Autor:
Amanda Leal Oliveira, Beatriz Gouveia Colnaghi, Pedro Esteves Duarte Augusto, Raquel Lopes Vieira, Isabela Romão Gouvêa, Emily Zucatti da Silva
Publikováno v:
Journal of Food Engineering. 118:417-420
The Aw reduction is a widely used technique to preserve grains, which hydration kinetics needs to be studied in order to obtain optimized processes. This work evaluated the hydration kinetic of Adzuki beans, a widely consumed grain by the oriental cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bf0493ff93035ef6eff7c2efb859c78
https://doi.org/10.1016/j.jfoodeng.2013.04.034
https://doi.org/10.1016/j.jfoodeng.2013.04.034