Ozone modification of arracacha starch: effect on structure and functional properties (2020)
Source: Food Hydrocolloids. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
ABNT
LIMA, Dâmaris Carvalho et al. Ozone modification of arracacha starch: effect on structure and functional properties. Food Hydrocolloids, v. 108, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106066. Acesso em: 13 out. 2024.APA
Lima, D. C., Villar, J., Castanha, N., Maniglia, B. C., Matta Junior, M. D., & Augusto, P. E. D. (2020). Ozone modification of arracacha starch: effect on structure and functional properties. Food Hydrocolloids, 108, 1-12. doi:10.1016/j.foodhyd.2020.106066NLM
Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.[citado 2024 out. 13 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106066Vancouver
Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.[citado 2024 out. 13 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106066