Investigation of natural additives as pH indicators for cassava starch biobased materials (2006)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- Subjects: ADITIVOS ALIMENTARES; BIOFILMES; MANDIOCA; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: proceedings
- Conference titles: International Symposium on Future of Food Engineering
-
ABNT
ATTARIAN, Ana Claudia do Lago et al. Investigation of natural additives as pH indicators for cassava starch biobased materials. 2006, Anais.. Varsóvia: CIGR, 2006. . Acesso em: 19 fev. 2026. -
APA
Attarian, A. C. do L., Santos, P. V. dos, Ditchfield, C., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2006). Investigation of natural additives as pH indicators for cassava starch biobased materials. In proceedings. Varsóvia: CIGR. -
NLM
Attarian AC do L, Santos PV dos, Ditchfield C, Parra DF, Lugão AB, Tadini CC. Investigation of natural additives as pH indicators for cassava starch biobased materials. proceedings. 2006 ;[citado 2026 fev. 19 ] -
Vancouver
Attarian AC do L, Santos PV dos, Ditchfield C, Parra DF, Lugão AB, Tadini CC. Investigation of natural additives as pH indicators for cassava starch biobased materials. proceedings. 2006 ;[citado 2026 fev. 19 ] - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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