Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-01-21

AUTHORS

Analía V. Gómez, Diana Buchner, Carmen C. Tadini, María C. Añón, María C. Puppo

ABSTRACT

Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, α-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2 min) and the mixing tolerance index increased (from 79 to 35 UF). The sodium stearoyl lactylate (SSL)–diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO2. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb. More... »

PAGES

1228-1239

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-011-0772-7

DOI

http://dx.doi.org/10.1007/s11947-011-0772-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1053626713


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0912", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Materials Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Facultad Ciencias Agrarias y Forestales\u2013UNLP, 60 y 119, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/None", 
          "name": [
            "CIDCA (CONICET\u2013Facultad Ciencias Exactas\u2013UNLP) 47 y 116, 1900, La Plata, Argentina", 
            "Facultad Ciencias Agrarias y Forestales\u2013UNLP, 60 y 119, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "G\u00f3mez", 
        "givenName": "Anal\u00eda V.", 
        "id": "sg:person.01322450733.94", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01322450733.94"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Chemical Engineering Department, Escola Polit\u00e9cnica, University of S\u00e3o Paulo, P.O. Box 61548, 05424-970, S\u00e3o Paulo, S\u00e3o Paulo, Brazil", 
          "id": "http://www.grid.ac/institutes/grid.11899.38", 
          "name": [
            "Chemical Engineering Department, Escola Polit\u00e9cnica, University of S\u00e3o Paulo, P.O. Box 61548, 05424-970, S\u00e3o Paulo, S\u00e3o Paulo, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Buchner", 
        "givenName": "Diana", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Chemical Engineering Department, Escola Polit\u00e9cnica, University of S\u00e3o Paulo, P.O. Box 61548, 05424-970, S\u00e3o Paulo, S\u00e3o Paulo, Brazil", 
          "id": "http://www.grid.ac/institutes/grid.11899.38", 
          "name": [
            "Chemical Engineering Department, Escola Polit\u00e9cnica, University of S\u00e3o Paulo, P.O. Box 61548, 05424-970, S\u00e3o Paulo, S\u00e3o Paulo, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Tadini", 
        "givenName": "Carmen C.", 
        "id": "sg:person.014217113053.35", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014217113053.35"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "CIDCA (CONICET\u2013Facultad Ciencias Exactas\u2013UNLP) 47 y 116, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/grid.473256.1", 
          "name": [
            "CIDCA (CONICET\u2013Facultad Ciencias Exactas\u2013UNLP) 47 y 116, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "A\u00f1\u00f3n", 
        "givenName": "Mar\u00eda C.", 
        "id": "sg:person.016560646707.70", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016560646707.70"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Facultad Ciencias Agrarias y Forestales\u2013UNLP, 60 y 119, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/None", 
          "name": [
            "CIDCA (CONICET\u2013Facultad Ciencias Exactas\u2013UNLP) 47 y 116, 1900, La Plata, Argentina", 
            "Facultad Ciencias Agrarias y Forestales\u2013UNLP, 60 y 119, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Puppo", 
        "givenName": "Mar\u00eda C.", 
        "id": "sg:person.010011165007.48", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010011165007.48"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/pl00005512", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024571224", 
          "https://doi.org/10.1007/pl00005512"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s002170050083", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009833973", 
          "https://doi.org/10.1007/s002170050083"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-008-0080-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050056675", 
          "https://doi.org/10.1007/s11947-008-0080-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-004-0937-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015199362", 
          "https://doi.org/10.1007/s00217-004-0937-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-007-0040-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030514409", 
          "https://doi.org/10.1007/s11947-007-0040-z"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2012-01-21", 
    "datePublishedReg": "2012-01-21", 
    "description": "Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, \u03b1-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2\u00a0min) and the mixing tolerance index increased (from 79 to 35\u00a0UF). The sodium stearoyl lactylate (SSL)\u2013diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO2. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb.", 
    "genre": "article", 
    "id": "sg:pub.10.1007/s11947-011-0772-7", 
    "inLanguage": "en", 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1045464", 
        "issn": [
          "1935-5130", 
          "1935-5149"
        ], 
        "name": "Food and Bioprocess Technology", 
        "publisher": "Springer Nature", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "5", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "6"
      }
    ], 
    "keywords": [
      "combination of emulsifiers", 
      "healthy bakery products", 
      "surface response methodology", 
      "water absorption", 
      "simplex centroid design", 
      "extensional properties", 
      "firmness of bread", 
      "quality of fiber", 
      "monoglyceride mixture", 
      "less CO2", 
      "specific volume", 
      "centroid design", 
      "sodium stearoyl lactylate", 
      "retrogradation of starch", 
      "response methodology", 
      "emulsifiers", 
      "different emulsifiers", 
      "types of dough", 
      "dough", 
      "fibers", 
      "resistant starch", 
      "bakery products", 
      "bread quality", 
      "hardness", 
      "stability decreases", 
      "softer crumb", 
      "quality parameters", 
      "blends", 
      "tartaric acid esters", 
      "starch", 
      "bread products", 
      "sodium chloride", 
      "nutritional ingredients", 
      "texture", 
      "flour", 
      "wheat flour", 
      "properties", 
      "water", 
      "gelatinization", 
      "design", 
      "CO2", 
      "quality improvement", 
      "crumb", 
      "dietary fiber", 
      "mixture", 
      "lactylate", 
      "resistance", 
      "parameters", 
      "volume", 
      "effect", 
      "formulation", 
      "retrogradation", 
      "products", 
      "ingredients", 
      "combination", 
      "absorption", 
      "wheat bread", 
      "bread", 
      "quality", 
      "polysorbate 80", 
      "methodology", 
      "incorporation", 
      "improvement", 
      "reduction", 
      "loaves", 
      "chloride", 
      "increase", 
      "concentration", 
      "different levels", 
      "firmness", 
      "ascorbic acid", 
      "decrease", 
      "types", 
      "reduction of cholesterol", 
      "extension", 
      "development", 
      "objective", 
      "acid esters", 
      "research", 
      "function", 
      "levels", 
      "index", 
      "acid", 
      "esters", 
      "beneficial effects", 
      "tolerance index", 
      "amylase", 
      "similar physiological functions", 
      "yeast", 
      "MRS", 
      "blood", 
      "physiological functions", 
      "glucose levels", 
      "cholesterol", 
      "wheat flour/maize-resistant starch", 
      "flour/maize-resistant starch", 
      "maize-resistant starch", 
      "stearoyl lactylate", 
      "considerable specific volume"
    ], 
    "name": "Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread", 
    "pagination": "1228-1239", 
    "productId": [
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1053626713"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11947-011-0772-7"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11947-011-0772-7", 
      "https://app.dimensions.ai/details/publication/pub.1053626713"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2021-11-01T18:17", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-springernature-scigraph/baseset/20211101/entities/gbq_results/article/article_576.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://doi.org/10.1007/s11947-011-0772-7"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-011-0772-7'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-011-0772-7'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-011-0772-7'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-011-0772-7'


 

This table displays all metadata directly associated to this object as RDF triples.

211 TRIPLES      22 PREDICATES      129 URIs      116 LITERALS      6 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11947-011-0772-7 schema:about anzsrc-for:09
2 anzsrc-for:0912
3 schema:author Nf9bc5c6f881d4ca3a1674cb413c1d39a
4 schema:citation sg:pub.10.1007/pl00005512
5 sg:pub.10.1007/s00217-004-0937-y
6 sg:pub.10.1007/s002170050083
7 sg:pub.10.1007/s11947-007-0040-z
8 sg:pub.10.1007/s11947-008-0080-z
9 schema:datePublished 2012-01-21
10 schema:datePublishedReg 2012-01-21
11 schema:description Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, α-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2 min) and the mixing tolerance index increased (from 79 to 35 UF). The sodium stearoyl lactylate (SSL)–diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO2. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb.
12 schema:genre article
13 schema:inLanguage en
14 schema:isAccessibleForFree false
15 schema:isPartOf Ndf50dcf3c6f946de81d2a53fe4ee5b52
16 Ne3f5ab6fcfe44055b4d0afc46895ed0e
17 sg:journal.1045464
18 schema:keywords CO2
19 MRS
20 absorption
21 acid
22 acid esters
23 amylase
24 ascorbic acid
25 bakery products
26 beneficial effects
27 blends
28 blood
29 bread
30 bread products
31 bread quality
32 centroid design
33 chloride
34 cholesterol
35 combination
36 combination of emulsifiers
37 concentration
38 considerable specific volume
39 crumb
40 decrease
41 design
42 development
43 dietary fiber
44 different emulsifiers
45 different levels
46 dough
47 effect
48 emulsifiers
49 esters
50 extension
51 extensional properties
52 fibers
53 firmness
54 firmness of bread
55 flour
56 flour/maize-resistant starch
57 formulation
58 function
59 gelatinization
60 glucose levels
61 hardness
62 healthy bakery products
63 improvement
64 incorporation
65 increase
66 index
67 ingredients
68 lactylate
69 less CO2
70 levels
71 loaves
72 maize-resistant starch
73 methodology
74 mixture
75 monoglyceride mixture
76 nutritional ingredients
77 objective
78 parameters
79 physiological functions
80 polysorbate 80
81 products
82 properties
83 quality
84 quality improvement
85 quality of fiber
86 quality parameters
87 reduction
88 reduction of cholesterol
89 research
90 resistance
91 resistant starch
92 response methodology
93 retrogradation
94 retrogradation of starch
95 similar physiological functions
96 simplex centroid design
97 sodium chloride
98 sodium stearoyl lactylate
99 softer crumb
100 specific volume
101 stability decreases
102 starch
103 stearoyl lactylate
104 surface response methodology
105 tartaric acid esters
106 texture
107 tolerance index
108 types
109 types of dough
110 volume
111 water
112 water absorption
113 wheat bread
114 wheat flour
115 wheat flour/maize-resistant starch
116 yeast
117 schema:name Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread
118 schema:pagination 1228-1239
119 schema:productId Na961dac7760a4a889033ab77c701b8c2
120 Nc225f35cf01d43568b88caf42647e7ec
121 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053626713
122 https://doi.org/10.1007/s11947-011-0772-7
123 schema:sdDatePublished 2021-11-01T18:17
124 schema:sdLicense https://scigraph.springernature.com/explorer/license/
125 schema:sdPublisher N9a44e67924854f5284b852271c39571f
126 schema:url https://doi.org/10.1007/s11947-011-0772-7
127 sgo:license sg:explorer/license/
128 sgo:sdDataset articles
129 rdf:type schema:ScholarlyArticle
130 N590d1b7b43784492a65de54f6ec24886 rdf:first sg:person.010011165007.48
131 rdf:rest rdf:nil
132 N65a079b741f24c388165a065b710e529 rdf:first Nd0631e3aa33840be87159ffd631d351b
133 rdf:rest N7a580d50380645208f12d2430e1fdeda
134 N7a580d50380645208f12d2430e1fdeda rdf:first sg:person.014217113053.35
135 rdf:rest Nc554aacc4d6f4a599ade0b39ee786987
136 N9a44e67924854f5284b852271c39571f schema:name Springer Nature - SN SciGraph project
137 rdf:type schema:Organization
138 Na961dac7760a4a889033ab77c701b8c2 schema:name doi
139 schema:value 10.1007/s11947-011-0772-7
140 rdf:type schema:PropertyValue
141 Nc225f35cf01d43568b88caf42647e7ec schema:name dimensions_id
142 schema:value pub.1053626713
143 rdf:type schema:PropertyValue
144 Nc554aacc4d6f4a599ade0b39ee786987 rdf:first sg:person.016560646707.70
145 rdf:rest N590d1b7b43784492a65de54f6ec24886
146 Nd0631e3aa33840be87159ffd631d351b schema:affiliation grid-institutes:grid.11899.38
147 schema:familyName Buchner
148 schema:givenName Diana
149 rdf:type schema:Person
150 Ndf50dcf3c6f946de81d2a53fe4ee5b52 schema:volumeNumber 6
151 rdf:type schema:PublicationVolume
152 Ne3f5ab6fcfe44055b4d0afc46895ed0e schema:issueNumber 5
153 rdf:type schema:PublicationIssue
154 Nf9bc5c6f881d4ca3a1674cb413c1d39a rdf:first sg:person.01322450733.94
155 rdf:rest N65a079b741f24c388165a065b710e529
156 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
157 schema:name Engineering
158 rdf:type schema:DefinedTerm
159 anzsrc-for:0912 schema:inDefinedTermSet anzsrc-for:
160 schema:name Materials Engineering
161 rdf:type schema:DefinedTerm
162 sg:journal.1045464 schema:issn 1935-5130
163 1935-5149
164 schema:name Food and Bioprocess Technology
165 schema:publisher Springer Nature
166 rdf:type schema:Periodical
167 sg:person.010011165007.48 schema:affiliation grid-institutes:None
168 schema:familyName Puppo
169 schema:givenName María C.
170 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010011165007.48
171 rdf:type schema:Person
172 sg:person.01322450733.94 schema:affiliation grid-institutes:None
173 schema:familyName Gómez
174 schema:givenName Analía V.
175 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01322450733.94
176 rdf:type schema:Person
177 sg:person.014217113053.35 schema:affiliation grid-institutes:grid.11899.38
178 schema:familyName Tadini
179 schema:givenName Carmen C.
180 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014217113053.35
181 rdf:type schema:Person
182 sg:person.016560646707.70 schema:affiliation grid-institutes:grid.473256.1
183 schema:familyName Añón
184 schema:givenName María C.
185 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016560646707.70
186 rdf:type schema:Person
187 sg:pub.10.1007/pl00005512 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024571224
188 https://doi.org/10.1007/pl00005512
189 rdf:type schema:CreativeWork
190 sg:pub.10.1007/s00217-004-0937-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1015199362
191 https://doi.org/10.1007/s00217-004-0937-y
192 rdf:type schema:CreativeWork
193 sg:pub.10.1007/s002170050083 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009833973
194 https://doi.org/10.1007/s002170050083
195 rdf:type schema:CreativeWork
196 sg:pub.10.1007/s11947-007-0040-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1030514409
197 https://doi.org/10.1007/s11947-007-0040-z
198 rdf:type schema:CreativeWork
199 sg:pub.10.1007/s11947-008-0080-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1050056675
200 https://doi.org/10.1007/s11947-008-0080-z
201 rdf:type schema:CreativeWork
202 grid-institutes:None schema:alternateName Facultad Ciencias Agrarias y Forestales–UNLP, 60 y 119, 1900, La Plata, Argentina
203 schema:name CIDCA (CONICET–Facultad Ciencias Exactas–UNLP) 47 y 116, 1900, La Plata, Argentina
204 Facultad Ciencias Agrarias y Forestales–UNLP, 60 y 119, 1900, La Plata, Argentina
205 rdf:type schema:Organization
206 grid-institutes:grid.11899.38 schema:alternateName Chemical Engineering Department, Escola Politécnica, University of São Paulo, P.O. Box 61548, 05424-970, São Paulo, São Paulo, Brazil
207 schema:name Chemical Engineering Department, Escola Politécnica, University of São Paulo, P.O. Box 61548, 05424-970, São Paulo, São Paulo, Brazil
208 rdf:type schema:Organization
209 grid-institutes:grid.473256.1 schema:alternateName CIDCA (CONICET–Facultad Ciencias Exactas–UNLP) 47 y 116, 1900, La Plata, Argentina
210 schema:name CIDCA (CONICET–Facultad Ciencias Exactas–UNLP) 47 y 116, 1900, La Plata, Argentina
211 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...