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Thermal analysis as a screening technique for the character..:
de Almeida, Rafael Ramires
;
Lacerda, Luiz Gustavo
;
Murakami, Fabio Seigi
...
Thermochimica Acta. 519 (2011) 1-2 - p. 50-54 , 2011
Link:
https://doi.org/10.1016/j.tca.2011.02.029
RT Journal T1
Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.tca.2011.02.029&Exemplar=1&LAN=DE A1 de Almeida, Rafael Ramires A1 Lacerda, Luiz Gustavo A1 Murakami, Fabio Seigi A1 Bannach, Gilbert A1 Demiate, Ivo Mottin A1 Soccol, Carlos Ricardo A1 Filho, Marco Aurélio da Silva Carvalho A1 Schnitzler, Egon PB Elsevier BV YR 2011 SN 0040-6031 JF Thermochimica Acta VO 519 IS 1-2 SP 50 OP 54 LK http://dx.doi.org/https://doi.org/10.1016/j.tca.2011.02.029 DO https://doi.org/10.1016/j.tca.2011.02.029 SF ELIB - SuUB Bremen
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