Starch modification through environmentally friendly alternatives: a review (2020)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; SILVA, NANCI CASTANHA DA - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/10408398.2020.1778633
- Subjects: AMIDO; OZÔNIO; TECNOLOGIA DE ALIMENTOS; ULTRASSOM
- Keywords: Campo elétrico pulsado
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Critical Reviews in Food Science and Nutrition
- ISSN: 1040-8398
- Volume/Número/Paginação/Ano: p. 1-24, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MANIGLIA, Bianca Chieregato et al. Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, p. 1-24, 2020Tradução . . Disponível em: https://doi.org/10.1080/10408398.2020.1778633. Acesso em: 29 dez. 2025. -
APA
Maniglia, B. C., Castanha, N., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, 1-24. doi:10.1080/10408398.2020.1778633 -
NLM
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-24.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1080/10408398.2020.1778633 -
Vancouver
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-24.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1080/10408398.2020.1778633 - Starch modification by ozone: correlating molecular structure and gel properties in different starch sources
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- Combining ozone and ultrasound technologies to modify maize starch
- Biodegradable films produced from ozone-modified potato starch
- Ozone modification of arracacha starch: effect on structure and functional properties
Informações sobre o DOI: 10.1080/10408398.2020.1778633 (Fonte: oaDOI API)
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