Source: Abstracts. Conference titles: Beneficial Microbes Conference. Unidade: FCF
Subjects: FERMENTAÇÃO, PROBIÓTICOS
ABNT
BEDANI, Raquel et al. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. 2016, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2016. . Acesso em: 06 maio 2024.APA
Bedani, R., Albuquerque, M. A. C. de, Vieira, A. D. S., & Saad, S. M. I. (2016). Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Bedani R, Albuquerque MAC de, Vieira ADS, Saad SMI. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Abstracts. 2016 ;[citado 2024 maio 06 ]Vancouver
Bedani R, Albuquerque MAC de, Vieira ADS, Saad SMI. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Abstracts. 2016 ;[citado 2024 maio 06 ]