Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties (2021)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2020.110390
- Subjects: EXTRUSÃO; MILHO; SUPERFÍCIES DE RESPOSTA; TECNOLOGIA DE ALIMENTOS
- Keywords: Perda de frutano
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: V.137, art. 110390, p.1-7, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FERREIRA, Suzane Martins e CAPRILES, Vanessa Dias e CONTI-SILVA, Ana Carolina. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110390. Acesso em: 19 abr. 2024. -
APA
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2021). Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, 1-7. doi:10.1016/j.lwt.2020.110390 -
NLM
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2021 ; 1-7.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2020.110390 -
Vancouver
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2021 ; 1-7.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2020.110390 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1016/j.lwt.2020.110390 (Fonte: oaDOI API)
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