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1دورية أكاديمية
المصدر: Brazilian Journal of Food Technology. January 2021 24
مصطلحات موضوعية: Arbutus unedo L., Rendimento de extração, Viscozyme® L, Pectinex® Ultra SP-L, Viscosidade, Sólidos solúveis (°Brix)
وصف الملف: text/html
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2دورية أكاديمية
المصدر: Brazilian Journal of Food Technology, Vol 24 (2021)
مصطلحات موضوعية: Arbutus unedo L., Rendimento de extração, Viscozyme® L, Pectinex® Ultra SP-L, Viscosidade, Sólidos solúveis (°Brix), Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100407&tlng=ptTest; https://doaj.org/toc/1981-6723Test
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3دورية أكاديمية
المصدر: Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi, Vol 12, Iss 1, Pp 87-90 (2008)
مصطلحات موضوعية: viscosidade, viscoelasticidade, sólidos solúveis (°Brix), viscosity, viscoelasticity, soluble solid content (°Brix), Agriculture (General), S1-972
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662008000100013Test; https://doaj.org/toc/1415-4366Test; https://doaj.org/toc/1807-1929Test; https://doaj.org/article/a98b857161dc4ccb8ac589daa47e6581Test
الإتاحة: https://doi.org/10.1590/S1415-43662008000100013Test
https://doaj.org/article/a98b857161dc4ccb8ac589daa47e6581Test -
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المصدر: Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 12, Issue: 1, Pages: 87-90, Published: FEB 2008
مصطلحات موضوعية: viscoelasticidade, viscosity, soluble solid content (°Brix), sólidos solúveis (°Brix), viscoelasticity, viscosidade
وصف الملف: text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od_______608::0048bb45431b3c505d1b50c89d8650c6Test
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662008000100013&lng=en&tlng=enTest -
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المصدر: CIÊNCIAVITAE
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020028, Published: 26 APR 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITALمصطلحات موضوعية: 0106 biological sciences, Nutrition. Foods and food supply, Viscosity, Viscozyme® L, 04 agricultural and veterinary sciences, Soluble solids (ºBrix), 040401 food science, 01 natural sciences, Pectinex® Ultra SP-L, Sólidos solúveis (°Brix), 0404 agricultural biotechnology, Arbutus unedo L, Viscosidade, 010608 biotechnology, Pulp extraction yield, TX341-641, Rendimento de extração, Food Science
وصف الملف: text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46e12e64c4f45c5e3efdf758cbdcc979Test
https://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100407&tlng=ptTest