Source: Food and Bioprocess Technology. Unidade: EP
Subjects: PÃO, AMIDO, REOLOGIA
ABNT
SANCHEZ, Diana Buchner de Oliveira et al. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, v. 7, p. 2865-2876, 2014Tradução . . Disponível em: https://doi.org/10.1007/s11947-013-1246-x. Acesso em: 26 ago. 2024.APA
Sanchez, D. B. de O., Puppo, M. C., Añon, M. C., Ribotta, P. D., León, A. E., & Tadini, C. C. (2014). Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, 7, 2865-2876. doi:10.1007/s11947-013-1246-xNLM
Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1007/s11947-013-1246-xVancouver
Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1007/s11947-013-1246-x