Pinhão种子和外皮：用于食品的干燥过程和面粉特性

{"title":"Pinhão种子和外皮：用于食品的干燥过程和面粉特性","authors":"A. Costa, Thaynã Gonçalves Timm, C. Helm, L. Tavares","doi":"10.1089/ind.2021.0030","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":13522,"journal":{"name":"Industrial Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pinhão Seeds and Coats: Drying Process and Flour Characterization for Application in Food Products\",\"authors\":\"A. Costa, Thaynã Gonçalves Timm, C. Helm, L. Tavares\",\"doi\":\"10.1089/ind.2021.0030\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":13522,\"journal\":{\"name\":\"Industrial Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2022-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Industrial Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1089/ind.2021.0030\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Industrial Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1089/ind.2021.0030","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}