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High-intensity pulsed ultrasound applied on barley steeping to malt production - effect on reducing sugars and α- And β-amylase activities

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dc.contributor.authorCarvalho, G. R. [UNESP]
dc.contributor.authorTada, E. F.R. [UNESP]
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-30T23:34:46Z
dc.date.available2022-04-30T23:34:46Z
dc.date.issued2018-01-01
dc.description.affiliationSão Paulo State University Dept. of Food Engineering and Technology, Cristóvão Colombo St. 2265
dc.description.affiliationUnespSão Paulo State University Dept. of Food Engineering and Technology, Cristóvão Colombo St. 2265
dc.format.extent538-539
dc.identifier.citation23rd International Congress of Chemical and Process Engineering, CHISA 2018 and 21st Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction, PRES 2018, v. 1, p. 538-539.
dc.identifier.scopus2-s2.0-85084801012
dc.identifier.urihttp://hdl.handle.net/11449/232994
dc.language.isoeng
dc.relation.ispartof23rd International Congress of Chemical and Process Engineering, CHISA 2018 and 21st Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction, PRES 2018
dc.sourceScopus
dc.titleHigh-intensity pulsed ultrasound applied on barley steeping to malt production - effect on reducing sugars and α- And β-amylase activitiesen
dc.typeTrabalho apresentado em evento
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas