Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application (2020)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; MATTA JUNIOR, MANOEL DIVINO DA - ESALQ ; LIMA, DÂMARIS CARVALHO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2020.109731
- Subjects: AMIDO; AQUECIMENTO; IMAGEM 3D; PROCESSAMENTO DE ALIMENTOS; TEXTURA; TRIGO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 137, art. 109731, p. 1-11, September 2020
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
- Licença: publisher-specific-oa
-
ABNT
MANIGLIA, Bianca Chieregato et al. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, v. 137, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109731. Acesso em: 02 out. 2024. -
APA
Maniglia, B. C., Lima, D. C., Matta Júnior, M. D., Oge, A., Le-Bail, P., Augusto, P. E. D., & Le-Bail, A. (2020). Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, 137, 1-11. doi:10.1016/j.foodres.2020.109731 -
NLM
Maniglia BC, Lima DC, Matta Júnior MD, Oge A, Le-Bail P, Augusto PED, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application [Internet]. Food Research International. 2020 ; 137 1-11.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2020.109731 -
Vancouver
Maniglia BC, Lima DC, Matta Júnior MD, Oge A, Le-Bail P, Augusto PED, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application [Internet]. Food Research International. 2020 ; 137 1-11.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2020.109731 - Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications
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Informações sobre o DOI: 10.1016/j.foodres.2020.109731 (Fonte: oaDOI API)
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