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You searched for subject:(Textural properties). Showing records 1 – 16 of 16 total matches.

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1. Morin, Camille. Préparation d'alumine à porosité contrôlée : étude de l'interaction de la boehmite dans des solvants et des propriétés fonctionnelles des matériaux résultants. : Preparation of controlled porous alumina-based support : study of the boehmite interaction in solvants and the functional properties of the resulting materials.

Degree: Docteur es, Chimie Physique et Chimie Analytique, 2014, Université Pierre et Marie Curie – Paris VI

Les propriétés texturales des supports sont intimement liées à l’organisation des cristallites de boehmite (AlOOH, nH2O) lors des procédés de synthèse et mise en forme.… (more)

Subjects/Keywords: Alumine; Porosité; Catalyse; Mécanique; Suspension colloïdale; Solvant; Textural properties; Porosity; Solvent; 541.3

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Morin, C. (2014). Préparation d'alumine à porosité contrôlée : étude de l'interaction de la boehmite dans des solvants et des propriétés fonctionnelles des matériaux résultants. : Preparation of controlled porous alumina-based support : study of the boehmite interaction in solvants and the functional properties of the resulting materials. (Doctoral Dissertation). Université Pierre et Marie Curie – Paris VI. Retrieved from http://www.theses.fr/2014PA066702

Chicago Manual of Style (16th Edition):

Morin, Camille. “Préparation d'alumine à porosité contrôlée : étude de l'interaction de la boehmite dans des solvants et des propriétés fonctionnelles des matériaux résultants. : Preparation of controlled porous alumina-based support : study of the boehmite interaction in solvants and the functional properties of the resulting materials.” 2014. Doctoral Dissertation, Université Pierre et Marie Curie – Paris VI. Accessed April 03, 2020. http://www.theses.fr/2014PA066702.

MLA Handbook (7th Edition):

Morin, Camille. “Préparation d'alumine à porosité contrôlée : étude de l'interaction de la boehmite dans des solvants et des propriétés fonctionnelles des matériaux résultants. : Preparation of controlled porous alumina-based support : study of the boehmite interaction in solvants and the functional properties of the resulting materials.” 2014. Web. 03 Apr 2020.

Vancouver:

Morin C. Préparation d'alumine à porosité contrôlée : étude de l'interaction de la boehmite dans des solvants et des propriétés fonctionnelles des matériaux résultants. : Preparation of controlled porous alumina-based support : study of the boehmite interaction in solvants and the functional properties of the resulting materials. [Internet] [Doctoral dissertation]. Université Pierre et Marie Curie – Paris VI; 2014. [cited 2020 Apr 03]. Available from: http://www.theses.fr/2014PA066702.

Council of Science Editors:

Morin C. Préparation d'alumine à porosité contrôlée : étude de l'interaction de la boehmite dans des solvants et des propriétés fonctionnelles des matériaux résultants. : Preparation of controlled porous alumina-based support : study of the boehmite interaction in solvants and the functional properties of the resulting materials. [Doctoral Dissertation]. Université Pierre et Marie Curie – Paris VI; 2014. Available from: http://www.theses.fr/2014PA066702

2. Escobar Salamanca, Andrés Felipe. Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari : Integrated approach for the identification of mechanisms and unit operations determining the quality of gari.

Degree: Docteur es, Génie des procédés, 2018, Montpellier

Le procédé de transformation des racines de manioc en gari reste la plupart du temps artisanal et dépendant du savoir-faire des opératrices. Étant constitué d’une… (more)

Subjects/Keywords: Gari; Manioc; Hydro-texture; Fermentation; Cuisson; Gari; Cassava; Hydro-Textural properties; Fermentation; Cooking

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APA (6th Edition):

Escobar Salamanca, A. F. (2018). Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari : Integrated approach for the identification of mechanisms and unit operations determining the quality of gari. (Doctoral Dissertation). Montpellier. Retrieved from http://www.theses.fr/2018MONTG082

Chicago Manual of Style (16th Edition):

Escobar Salamanca, Andrés Felipe. “Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari : Integrated approach for the identification of mechanisms and unit operations determining the quality of gari.” 2018. Doctoral Dissertation, Montpellier. Accessed April 03, 2020. http://www.theses.fr/2018MONTG082.

MLA Handbook (7th Edition):

Escobar Salamanca, Andrés Felipe. “Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari : Integrated approach for the identification of mechanisms and unit operations determining the quality of gari.” 2018. Web. 03 Apr 2020.

Vancouver:

Escobar Salamanca AF. Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari : Integrated approach for the identification of mechanisms and unit operations determining the quality of gari. [Internet] [Doctoral dissertation]. Montpellier; 2018. [cited 2020 Apr 03]. Available from: http://www.theses.fr/2018MONTG082.

Council of Science Editors:

Escobar Salamanca AF. Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari : Integrated approach for the identification of mechanisms and unit operations determining the quality of gari. [Doctoral Dissertation]. Montpellier; 2018. Available from: http://www.theses.fr/2018MONTG082


University of Alberta

3. Chan, Jacky Tin Yan. Protein functionality in turkey meat.

Degree: MS, Department of Agricultural, Food and Nutritional Science, 2011, University of Alberta

 Turkey with pale, soft, exudative (PSE)-like condition is one of the growing concerns in the poultry industry as it affects meat quality due to low… (more)

Subjects/Keywords: Textural and rheological properties; Turkey; Freezing; Ultimate pH; Biochemical and functional properties; DFD; PSE; High pressure processing

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APA (6th Edition):

Chan, J. T. Y. (2011). Protein functionality in turkey meat. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/8g84mn65g

Chicago Manual of Style (16th Edition):

Chan, Jacky Tin Yan. “Protein functionality in turkey meat.” 2011. Masters Thesis, University of Alberta. Accessed April 03, 2020. https://era.library.ualberta.ca/files/8g84mn65g.

MLA Handbook (7th Edition):

Chan, Jacky Tin Yan. “Protein functionality in turkey meat.” 2011. Web. 03 Apr 2020.

Vancouver:

Chan JTY. Protein functionality in turkey meat. [Internet] [Masters thesis]. University of Alberta; 2011. [cited 2020 Apr 03]. Available from: https://era.library.ualberta.ca/files/8g84mn65g.

Council of Science Editors:

Chan JTY. Protein functionality in turkey meat. [Masters Thesis]. University of Alberta; 2011. Available from: https://era.library.ualberta.ca/files/8g84mn65g

4. Škrobot Dubravka. Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna.

Degree: 2016, University of Novi Sad

U okviru disertacije ispitani su i upoređeni pokazatelji kvaliteta integralnog pšeničnog i integralnog heljdinog brašna dobijenog mlevenjem netretiranih (netretirano integralno heljdino brašno) i autoklaviranih… (more)

Subjects/Keywords: Integralna testenina, heljda, senzorska svojstva, teksturna svojstva, polifenolna jedinjenja, instrumentalni metodi , nutritivna svojstva; Wholegrain pasta, buckwheat, sensory properties, textural properties, polyphenolic compounds, instrumental methods

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APA (6th Edition):

Dubravka, . (2016). Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna. (Thesis). University of Novi Sad. Retrieved from http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145950847035597.pdf?controlNumber=(BISIS)100517&fileName=145950847035597.pdf&id=5271&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100517&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dubravka, Škrobot. “Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna.” 2016. Thesis, University of Novi Sad. Accessed April 03, 2020. http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145950847035597.pdf?controlNumber=(BISIS)100517&fileName=145950847035597.pdf&id=5271&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100517&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dubravka, Škrobot. “Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna.” 2016. Web. 03 Apr 2020.

Vancouver:

Dubravka . Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna. [Internet] [Thesis]. University of Novi Sad; 2016. [cited 2020 Apr 03]. Available from: http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145950847035597.pdf?controlNumber=(BISIS)100517&fileName=145950847035597.pdf&id=5271&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100517&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dubravka . Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna. [Thesis]. University of Novi Sad; 2016. Available from: http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145950847035597.pdf?controlNumber=(BISIS)100517&fileName=145950847035597.pdf&id=5271&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100517&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

5. Pettignano, Asja. Alginate : a versatile biopolymer for functional advanced materials : Alginate : un biopolymère polyvalent pour des matériaux fonctionnels avancés.

Degree: Docteur es, Chimie et Physicochimie des matériaux, 2016, Montpellier, Ecole nationale supérieure de chimie; Alma Mater Studiorum – Università di Bologna

Les alginates, des polysaccharides produits par les algues brunes, sont des copolymères à blocs linéaires, formés d’unités mannuronate (M) et guluronate (G). En raison de… (more)

Subjects/Keywords: Alginate; Texturation; Catalyse; Adsorption; Gels auto-Réparant; Matériaux bio-Sourcés; Alginates; Textural properties; Catalysis; Adsorption; Self-Healing gels; Bio-Based materials; 540

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APA (6th Edition):

Pettignano, A. (2016). Alginate : a versatile biopolymer for functional advanced materials : Alginate : un biopolymère polyvalent pour des matériaux fonctionnels avancés. (Doctoral Dissertation). Montpellier, Ecole nationale supérieure de chimie; Alma Mater Studiorum – Università di Bologna. Retrieved from http://www.theses.fr/2016ENCM0004

Chicago Manual of Style (16th Edition):

Pettignano, Asja. “Alginate : a versatile biopolymer for functional advanced materials : Alginate : un biopolymère polyvalent pour des matériaux fonctionnels avancés.” 2016. Doctoral Dissertation, Montpellier, Ecole nationale supérieure de chimie; Alma Mater Studiorum – Università di Bologna. Accessed April 03, 2020. http://www.theses.fr/2016ENCM0004.

MLA Handbook (7th Edition):

Pettignano, Asja. “Alginate : a versatile biopolymer for functional advanced materials : Alginate : un biopolymère polyvalent pour des matériaux fonctionnels avancés.” 2016. Web. 03 Apr 2020.

Vancouver:

Pettignano A. Alginate : a versatile biopolymer for functional advanced materials : Alginate : un biopolymère polyvalent pour des matériaux fonctionnels avancés. [Internet] [Doctoral dissertation]. Montpellier, Ecole nationale supérieure de chimie; Alma Mater Studiorum – Università di Bologna; 2016. [cited 2020 Apr 03]. Available from: http://www.theses.fr/2016ENCM0004.

Council of Science Editors:

Pettignano A. Alginate : a versatile biopolymer for functional advanced materials : Alginate : un biopolymère polyvalent pour des matériaux fonctionnels avancés. [Doctoral Dissertation]. Montpellier, Ecole nationale supérieure de chimie; Alma Mater Studiorum – Università di Bologna; 2016. Available from: http://www.theses.fr/2016ENCM0004

6. 時藤, 亜衣. Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet : Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet; 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性.

Degree: 博士, 2016, Nakamura Gakuen University / 中村学園大学

平成24年度

Subjects/Keywords: Pork meat gel; High-pressure; Textural properties; Network structure; Sensory evaluation; Dysphagia diet

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APA (6th Edition):

時藤, . (2016). Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet : Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet; 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性. (Thesis). Nakamura Gakuen University / 中村学園大学. Retrieved from http://id.nii.ac.jp/1094/00000536/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

時藤, 亜衣. “Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet : Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet; 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性.” 2016. Thesis, Nakamura Gakuen University / 中村学園大学. Accessed April 03, 2020. http://id.nii.ac.jp/1094/00000536/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

時藤, 亜衣. “Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet : Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet; 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性.” 2016. Web. 03 Apr 2020.

Vancouver:

時藤 . Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet : Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet; 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性. [Internet] [Thesis]. Nakamura Gakuen University / 中村学園大学; 2016. [cited 2020 Apr 03]. Available from: http://id.nii.ac.jp/1094/00000536/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

時藤 . Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet : Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet; 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性. [Thesis]. Nakamura Gakuen University / 中村学園大学; 2016. Available from: http://id.nii.ac.jp/1094/00000536/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

7. Aureau, Mathieu. Modélisation des Écoulements en Surface et Souterrains : vallée de la Punaru'u – Tahiti : Modelling Flows Surface and Underground : Valley Punaruu - Tahiti.

Degree: Docteur es, Hydrologie - HydroGéologie, 2014, Polynésie française

La vallée de la Punaru’u est le second bassin versant, par sa taille, de la Polynésie française. Abritant la plusgrande zone industrielle du Pays, la… (more)

Subjects/Keywords: Hydrologie; Propriété texturale; Équations de transferts; Écoulement; Eaux souterraines; Échelle spatiale; ModFlow; Tahiti; Hydrology; Textural properties; Transfert equations; Flow; Groundwater; Spatial scale; ModFlow; Tahiti

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APA (6th Edition):

Aureau, M. (2014). Modélisation des Écoulements en Surface et Souterrains : vallée de la Punaru'u – Tahiti : Modelling Flows Surface and Underground : Valley Punaruu - Tahiti. (Doctoral Dissertation). Polynésie française. Retrieved from http://www.theses.fr/2014POLF0006

Chicago Manual of Style (16th Edition):

Aureau, Mathieu. “Modélisation des Écoulements en Surface et Souterrains : vallée de la Punaru'u – Tahiti : Modelling Flows Surface and Underground : Valley Punaruu - Tahiti.” 2014. Doctoral Dissertation, Polynésie française. Accessed April 03, 2020. http://www.theses.fr/2014POLF0006.

MLA Handbook (7th Edition):

Aureau, Mathieu. “Modélisation des Écoulements en Surface et Souterrains : vallée de la Punaru'u – Tahiti : Modelling Flows Surface and Underground : Valley Punaruu - Tahiti.” 2014. Web. 03 Apr 2020.

Vancouver:

Aureau M. Modélisation des Écoulements en Surface et Souterrains : vallée de la Punaru'u – Tahiti : Modelling Flows Surface and Underground : Valley Punaruu - Tahiti. [Internet] [Doctoral dissertation]. Polynésie française; 2014. [cited 2020 Apr 03]. Available from: http://www.theses.fr/2014POLF0006.

Council of Science Editors:

Aureau M. Modélisation des Écoulements en Surface et Souterrains : vallée de la Punaru'u – Tahiti : Modelling Flows Surface and Underground : Valley Punaruu - Tahiti. [Doctoral Dissertation]. Polynésie française; 2014. Available from: http://www.theses.fr/2014POLF0006


Université de Lorraine

8. Karam, Marie-Céleste. Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides : Dairy proteins powders rehydration into a complex media : effects of rehydration state on textural properties of acid milk gels.

Degree: Docteur es, Procédés biotechnologiques et alimentaires, 2013, Université de Lorraine

L'objectif de la thèse a été d'élucider le processus de réhydratation des caséines micellaires et des protéines solubles dans un milieu complexe et opaque :… (more)

Subjects/Keywords: Réhydratation; Caséine micellaire; Protéine sérique; Lait; Propriétés physiques; Texture; Microstructure; Rhéologie; Gels laitiers acides; Rehydration; Micellar casein; Whey protein; Milk; Physical; Textural properties; Microstructure; Rheology; Acid milk gels; 637.14

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APA (6th Edition):

Karam, M. (2013). Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides : Dairy proteins powders rehydration into a complex media : effects of rehydration state on textural properties of acid milk gels. (Doctoral Dissertation). Université de Lorraine. Retrieved from http://www.theses.fr/2013LORR0132

Chicago Manual of Style (16th Edition):

Karam, Marie-Céleste. “Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides : Dairy proteins powders rehydration into a complex media : effects of rehydration state on textural properties of acid milk gels.” 2013. Doctoral Dissertation, Université de Lorraine. Accessed April 03, 2020. http://www.theses.fr/2013LORR0132.

MLA Handbook (7th Edition):

Karam, Marie-Céleste. “Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides : Dairy proteins powders rehydration into a complex media : effects of rehydration state on textural properties of acid milk gels.” 2013. Web. 03 Apr 2020.

Vancouver:

Karam M. Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides : Dairy proteins powders rehydration into a complex media : effects of rehydration state on textural properties of acid milk gels. [Internet] [Doctoral dissertation]. Université de Lorraine; 2013. [cited 2020 Apr 03]. Available from: http://www.theses.fr/2013LORR0132.

Council of Science Editors:

Karam M. Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides : Dairy proteins powders rehydration into a complex media : effects of rehydration state on textural properties of acid milk gels. [Doctoral Dissertation]. Université de Lorraine; 2013. Available from: http://www.theses.fr/2013LORR0132


Univerzitet u Beogradu

9. Janković, Marijana Z., 1984-. Proteinski profili pšenice i njihov uticaj na tehnološka svojstva brašna.

Degree: Poljoprivredni fakultet, 2017, Univerzitet u Beogradu

TEHNOLOŠKO INŽENJERSTVO - NAUKA O PRERADI RATARSKIH SIROVINA / TECHNOLOGICAL ENGINEERING - SCIENCE OF CEREAL GRAIN PROCESSING

Pšenica je jedna od najvažnijih biljnih kultura koja… (more)

Subjects/Keywords: bread and durum wheat; proteins; rheological properties of dough; textural and sensory quality of bread; blue and dark red popping maize; phenolic compounds; fortification.

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APA (6th Edition):

Janković, Marijana Z., 1. (2017). Proteinski profili pšenice i njihov uticaj na tehnološka svojstva brašna. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:14426/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Janković, Marijana Z., 1984-. “Proteinski profili pšenice i njihov uticaj na tehnološka svojstva brašna.” 2017. Thesis, Univerzitet u Beogradu. Accessed April 03, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:14426/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Janković, Marijana Z., 1984-. “Proteinski profili pšenice i njihov uticaj na tehnološka svojstva brašna.” 2017. Web. 03 Apr 2020.

Vancouver:

Janković, Marijana Z. 1. Proteinski profili pšenice i njihov uticaj na tehnološka svojstva brašna. [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2020 Apr 03]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14426/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Janković, Marijana Z. 1. Proteinski profili pšenice i njihov uticaj na tehnološka svojstva brašna. [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14426/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

10. Λάζου, Ανδριάνα. Μελέτη ιδιοτήτων τροφίμων εκβολής.

Degree: 2011, National Technical University of Athens (NTUA); Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)

The main objective of this dissertation is to study the effects of extrusion conditions and feed composition on properties and quality attributes of extruded products… (more)

Subjects/Keywords: Εκβολή Τροφίμων; Φακή; Δομικές ιδιότητες; Ιδιότητες Υφής; Λειτουργικές ιδιότητες; Οργανοληπτικές ιδιότητες; Υαλώδης μετάπτωση; Ισόθερμοι ροφήσεως νερού; Food extrusion; Lentils; Structural properties; Textural properties; Functional properties; Sensory properties; Glass transition; Moisture sorption isotherms

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Λάζου, . . (2011). Μελέτη ιδιοτήτων τροφίμων εκβολής. (Thesis). National Technical University of Athens (NTUA); Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ). Retrieved from http://hdl.handle.net/10442/hedi/26530

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Λάζου, Ανδριάνα. “Μελέτη ιδιοτήτων τροφίμων εκβολής.” 2011. Thesis, National Technical University of Athens (NTUA); Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ). Accessed April 03, 2020. http://hdl.handle.net/10442/hedi/26530.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Λάζου, Ανδριάνα. “Μελέτη ιδιοτήτων τροφίμων εκβολής.” 2011. Web. 03 Apr 2020.

Vancouver:

Λάζου . Μελέτη ιδιοτήτων τροφίμων εκβολής. [Internet] [Thesis]. National Technical University of Athens (NTUA); Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ); 2011. [cited 2020 Apr 03]. Available from: http://hdl.handle.net/10442/hedi/26530.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Λάζου . Μελέτη ιδιοτήτων τροφίμων εκβολής. [Thesis]. National Technical University of Athens (NTUA); Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ); 2011. Available from: http://hdl.handle.net/10442/hedi/26530

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Federal de Santa Maria

11. Simoní Da Ros. PRODUÇÃO DE ETENO A PARTIR DE ETANOL UTILIZANDO ALUMINAS.

Degree: 2012, Universidade Federal de Santa Maria

Calcination variables, temperature, time and heating rate, used in obtaining different transition aluminas were simultaneously investigated using statistical experimental design. Empirical models correlating catalyst final… (more)

Subjects/Keywords: catálise; calcinação; experimental design; ethylene; eteno; reação de desidratação de etanol; planejamento de experimentos; alumina; ENGENHARIA DE PRODUCAO; alumina; catalysis; calcination; textural properties; catalyst acidity; ethanol dehydration reaction; acidez; propriedades texturais

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ros, S. D. (2012). PRODUÇÃO DE ETENO A PARTIR DE ETANOL UTILIZANDO ALUMINAS. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=5161

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ros, Simoní Da. “PRODUÇÃO DE ETENO A PARTIR DE ETANOL UTILIZANDO ALUMINAS.” 2012. Thesis, Universidade Federal de Santa Maria. Accessed April 03, 2020. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=5161.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ros, Simoní Da. “PRODUÇÃO DE ETENO A PARTIR DE ETANOL UTILIZANDO ALUMINAS.” 2012. Web. 03 Apr 2020.

Vancouver:

Ros SD. PRODUÇÃO DE ETENO A PARTIR DE ETANOL UTILIZANDO ALUMINAS. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2012. [cited 2020 Apr 03]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=5161.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ros SD. PRODUÇÃO DE ETENO A PARTIR DE ETANOL UTILIZANDO ALUMINAS. [Thesis]. Universidade Federal de Santa Maria; 2012. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=5161

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

12. Ρηγόπουλος, Ιωάννης. Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου  και Βούρινου και εκτίμηση  της καταλλη...

Degree: 2009, University of Patras; Πανεπιστήμιο Πατρών

The present thesis aims at investigating the influence of petrographic factors on the physicomechanical properties of the Pindos and Vourinos ophiolitic rocks. Samples were also… (more)

Subjects/Keywords: Αδρανή υλικά; Πίνδος; Βούρινος; Ορυκτολογικά χαρακτηριστικά; Ιστολογικά χαρακτηριστικά; Οφιόλιθοι; Μικροπετρογραφικοί δείκτες; Φυσικομηχανικές ιδιότητες; Κατασκευαστικές εφαρμογές; Βιομηχανικές εφαρμογές; Ωκεάνια μεταμόρφωση; Aggregates; Pindos; Vourinos; Mineralogical characteristics; Textural characteristics; Ophiolites; Micropetrographic indices; Physicomechanical properties; Construction applications; Industrial applications; Ocean-floor metamorphism

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ρηγόπουλος, . . (2009). Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου  και Βούρινου και εκτίμηση  της καταλλη... (Thesis). University of Patras; Πανεπιστήμιο Πατρών. Retrieved from http://hdl.handle.net/10442/hedi/27549

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ρηγόπουλος, Ιωάννης. “Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου  και Βούρινου και εκτίμηση  της καταλλη...” 2009. Thesis, University of Patras; Πανεπιστήμιο Πατρών. Accessed April 03, 2020. http://hdl.handle.net/10442/hedi/27549.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ρηγόπουλος, Ιωάννης. “Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου  και Βούρινου και εκτίμηση  της καταλλη...” 2009. Web. 03 Apr 2020.

Vancouver:

Ρηγόπουλος . Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου  και Βούρινου και εκτίμηση  της καταλλη... [Internet] [Thesis]. University of Patras; Πανεπιστήμιο Πατρών; 2009. [cited 2020 Apr 03]. Available from: http://hdl.handle.net/10442/hedi/27549.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ρηγόπουλος . Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου  και Βούρινου και εκτίμηση  της καταλλη... [Thesis]. University of Patras; Πανεπιστήμιο Πατρών; 2009. Available from: http://hdl.handle.net/10442/hedi/27549

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

13. Ρηγόπουλος, Ιωάννης. Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου και εκτίμηση της καταλληλότητάς τους ως αδρανών υλικών σε κατασκευαστικές - βιομηχανικές εφαρμογές.

Degree: 2009, University of Patras

Η παρούσα διατριβή διερευνά την επίδραση των πετρογραφικών παραμέτρων στις φυσικομηχανικές ιδιότητες των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου. Επιπρόσθετα, μελετώνται ορισμένα δείγματα από τα οφιολιθικά… (more)

Subjects/Keywords: Αδρανή υλικά; Πίνδος; Βούρινος; Ορυκτολογικά - ιστολογικά χαρακτηριστικά; Μικροπετρογραφικοί δείκτες; Οφιόλιθοι; Κατασκευαστικές - βιομηχανικές εφαρμογές; Φυσικομηχανικές ιδιότητες; Ποσοτική ανάλυση; Ωκεάνια μεταμόρφωση; 552.5; Aggregates; Pindos; Vourinos; Mineralogical - textural characteristics; Micropetrographic indices; Ophiolites; Construction - industrial applications; Physico-mechanical properties; Quantitative analysis; Ocean-floor metamorphism

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ρηγόπουλος, . (2009). Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου και εκτίμηση της καταλληλότητάς τους ως αδρανών υλικών σε κατασκευαστικές - βιομηχανικές εφαρμογές. (Doctoral Dissertation). University of Patras. Retrieved from http://nemertes.lis.upatras.gr/jspui/handle/10889/2751

Chicago Manual of Style (16th Edition):

Ρηγόπουλος, Ιωάννης. “Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου και εκτίμηση της καταλληλότητάς τους ως αδρανών υλικών σε κατασκευαστικές - βιομηχανικές εφαρμογές.” 2009. Doctoral Dissertation, University of Patras. Accessed April 03, 2020. http://nemertes.lis.upatras.gr/jspui/handle/10889/2751.

MLA Handbook (7th Edition):

Ρηγόπουλος, Ιωάννης. “Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου και εκτίμηση της καταλληλότητάς τους ως αδρανών υλικών σε κατασκευαστικές - βιομηχανικές εφαρμογές.” 2009. Web. 03 Apr 2020.

Vancouver:

Ρηγόπουλος . Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου και εκτίμηση της καταλληλότητάς τους ως αδρανών υλικών σε κατασκευαστικές - βιομηχανικές εφαρμογές. [Internet] [Doctoral dissertation]. University of Patras; 2009. [cited 2020 Apr 03]. Available from: http://nemertes.lis.upatras.gr/jspui/handle/10889/2751.

Council of Science Editors:

Ρηγόπουλος . Συσχετισμός ορυκτοπετρογραφικών και φυσικομηχανικών ιδιοτήτων των οφιολιθικών πετρωμάτων Πίνδου και Βούρινου και εκτίμηση της καταλληλότητάς τους ως αδρανών υλικών σε κατασκευαστικές - βιομηχανικές εφαρμογές. [Doctoral Dissertation]. University of Patras; 2009. Available from: http://nemertes.lis.upatras.gr/jspui/handle/10889/2751

14. Hadnađev Miroslav. Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode.

Degree: 2012, University of Novi Sad

Masna punjenja predstavljaju grupu proizvoda koje se koriste u konditorskoj i pekarskoj industriji. Kako ona najčešće sadrže između 30-40% masti, teži se dobijanju formulacija… (more)

Subjects/Keywords: Masna punjenja sa redukovanim sadržajem masti, maltodekstrini, reološko ponašanje, tekstura, senzorska ocena, stavovi potrošača prema proizvodimasa smanjenim sadržajem masti; Low fat confectionery fat fillings, maltodextrins, rheological behaviour, textural properties, sensory evaluation, consumers’ attitudes towards low-fatfood

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APA (6th Edition):

Miroslav, H. (2012). Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode. (Thesis). University of Novi Sad. Retrieved from https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacijadisertacija.pdf?controlNumber=(BISIS)82707&fileName=disertacija.pdf&id=535&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=82707&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Miroslav, Hadnađev. “Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode.” 2012. Thesis, University of Novi Sad. Accessed April 03, 2020. https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacijadisertacija.pdf?controlNumber=(BISIS)82707&fileName=disertacija.pdf&id=535&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=82707&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Miroslav, Hadnađev. “Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode.” 2012. Web. 03 Apr 2020.

Vancouver:

Miroslav H. Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode. [Internet] [Thesis]. University of Novi Sad; 2012. [cited 2020 Apr 03]. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacijadisertacija.pdf?controlNumber=(BISIS)82707&fileName=disertacija.pdf&id=535&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=82707&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miroslav H. Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode. [Thesis]. University of Novi Sad; 2012. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacijadisertacija.pdf?controlNumber=(BISIS)82707&fileName=disertacija.pdf&id=535&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=82707&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Lund

15. Pérez Villarroel, Sander Jonathan. Utilization of Andean grain flours in the development of wheat flour dough.

Degree: 2019, University of Lund

 Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for… (more)

Subjects/Keywords: Engineering and Technology; Wheat, Andean grains, Amaranth, Amaranthus caudatus, Canahua, Chenopodium pallidicaule, Quinoa, Chenopodium quinoa, Dough, Substitution, Ultracentrifugation, Phase separation, Dough composition; Macroscopic separation, Freezable water, Textural properties, Compression, Uniaxial tension, Biaxial tension, Principal component analysis, Partial least square regression, Bread

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Pérez Villarroel, S. J. (2019). Utilization of Andean grain flours in the development of wheat flour dough. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/b74ef755-849f-4bcc-b088-f9ed297ac1aa ; https://portal.research.lu.se/ws/files/68896547/Sander_P_final_without_papers.pdf

Chicago Manual of Style (16th Edition):

Pérez Villarroel, Sander Jonathan. “Utilization of Andean grain flours in the development of wheat flour dough.” 2019. Doctoral Dissertation, University of Lund. Accessed April 03, 2020. https://lup.lub.lu.se/record/b74ef755-849f-4bcc-b088-f9ed297ac1aa ; https://portal.research.lu.se/ws/files/68896547/Sander_P_final_without_papers.pdf.

MLA Handbook (7th Edition):

Pérez Villarroel, Sander Jonathan. “Utilization of Andean grain flours in the development of wheat flour dough.” 2019. Web. 03 Apr 2020.

Vancouver:

Pérez Villarroel SJ. Utilization of Andean grain flours in the development of wheat flour dough. [Internet] [Doctoral dissertation]. University of Lund; 2019. [cited 2020 Apr 03]. Available from: https://lup.lub.lu.se/record/b74ef755-849f-4bcc-b088-f9ed297ac1aa ; https://portal.research.lu.se/ws/files/68896547/Sander_P_final_without_papers.pdf.

Council of Science Editors:

Pérez Villarroel SJ. Utilization of Andean grain flours in the development of wheat flour dough. [Doctoral Dissertation]. University of Lund; 2019. Available from: https://lup.lub.lu.se/record/b74ef755-849f-4bcc-b088-f9ed297ac1aa ; https://portal.research.lu.se/ws/files/68896547/Sander_P_final_without_papers.pdf


Pontifical Catholic University of Rio de Janeiro

16. RENATO MOUTINHO DA ROCHA. [en] INFLUENCE OF SYNTHESIS CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF SNO2.

Degree: 2005, Pontifical Catholic University of Rio de Janeiro

[pt] Resultados de testes preliminares para a reação de obtenção de formaldeído a partir de metóxi metano (DME) utilizando um catalisador Mo/SnO2 indicaram a necessidade… (more)

Subjects/Keywords: [pt] DIOXIDO DE ESTANHO; [en] TIN DIOXIDE; [pt] PREPARACAO; [en] PREPARATION; [pt] PROPRIEDADES FISICO-QUIMICAS; [en] PHYSICOCHEMICAL PROPERTIES; [pt] PROPRIEDADES TEXTURAIS; [en] TEXTURAL PROPERTIES

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

ROCHA, R. M. D. (2005). [en] INFLUENCE OF SYNTHESIS CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF SNO2. (Thesis). Pontifical Catholic University of Rio de Janeiro. Retrieved from http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7368

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

ROCHA, RENATO MOUTINHO DA. “[en] INFLUENCE OF SYNTHESIS CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF SNO2.” 2005. Thesis, Pontifical Catholic University of Rio de Janeiro. Accessed April 03, 2020. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7368.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

ROCHA, RENATO MOUTINHO DA. “[en] INFLUENCE OF SYNTHESIS CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF SNO2.” 2005. Web. 03 Apr 2020.

Vancouver:

ROCHA RMD. [en] INFLUENCE OF SYNTHESIS CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF SNO2. [Internet] [Thesis]. Pontifical Catholic University of Rio de Janeiro; 2005. [cited 2020 Apr 03]. Available from: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7368.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

ROCHA RMD. [en] INFLUENCE OF SYNTHESIS CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF SNO2. [Thesis]. Pontifical Catholic University of Rio de Janeiro; 2005. Available from: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7368

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.