文献
J-GLOBAL ID:201702233195613079
整理番号:17A0446579
浸透乾燥pequi(Caryocar brasiliense Camb.)スライスの品質属性に及ぼす対流と真空乾燥の影響【Powered by NICT】
Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices
著者 (6件):
de Mendonca Kamilla Soares
(Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil)
,
Correa Jefferson L.G.
(Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil)
,
Junqueira Joao Renato de Jesus
(Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil)
,
Cirillo Marcelo Angelo
(Universidade Federal de Lavras, Department of Exact Sciences, Brazil)
,
Figueira Fabiano Vicente
(Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil)
,
Carvalho Elisangela Elena Nunes
(Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil)
資料名:
Food Chemistry
(Food Chemistry)
巻:
224
ページ:
212-218
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)