Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidades: EP, FCF
Subjects: BANANA, ALIMENTOS FUNCIONAIS
ABNT
SANTOS, Juliana Ferreira dos et al. Unripe banana flour as a potencial functional ingredient: Evaluation of the in vitro fermentation and glycemic response. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Escola Politécnica, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2009APA
Santos, J. F. dos, Dan, M. C. T., Lui, M. C. Y., Lajolo, F. M., & Menezes, E. W. de. (2009). Unripe banana flour as a potencial functional ingredient: Evaluation of the in vitro fermentation and glycemic response. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Escola Politécnica, Universidade de São Paulo.NLM
Santos JF dos, Dan MCT, Lui MCY, Lajolo FM, Menezes EW de. Unripe banana flour as a potencial functional ingredient: Evaluation of the in vitro fermentation and glycemic response. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 65 res. FCF125.[citado 2024 abr. 24 ]Vancouver
Santos JF dos, Dan MCT, Lui MCY, Lajolo FM, Menezes EW de. Unripe banana flour as a potencial functional ingredient: Evaluation of the in vitro fermentation and glycemic response. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 65 res. FCF125.[citado 2024 abr. 24 ]