Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch (2016)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- DOI: 10.1007/s13197-016-2337-2
- Subjects: AMIDO; AMILASES; FERMENTAÇÃO; PÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science and Technology
- ISSN: 0975-8402
- Volume/Número/Paginação/Ano: v. 53, n. 10, p. 3675–3684, 2016
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BARRERA, Gabriela Noel et al. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, n. 10, p. 3675–3684, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-016-2337-2. Acesso em: 25 fev. 2026. -
APA
Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53( 10), 3675–3684. doi:10.1007/s13197-016-2337-2 -
NLM
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2026 fev. 25 ] Available from: https://doi.org/10.1007/s13197-016-2337-2 -
Vancouver
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2026 fev. 25 ] Available from: https://doi.org/10.1007/s13197-016-2337-2 - Defumacao fria e quente da truta arco-iris: oncorhynchus mykiss
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Informações sobre o DOI: 10.1007/s13197-016-2337-2 (Fonte: oaDOI API)
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