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Artigo de periodico
Development of cassava doughnuts enriched with Spirulina platensis biomass (2013)
Rabelo, Samantha Ferreira; Lemes, Ailton Cesar; Takeuchi, Katiuchia Pereira; Frata, Marcela Tostes; Carvalho, João Carlos Monteiro de ; Danesi, Eliane Dalva Godoy
Source: Brazilian Journal of Food Technology. Unidade: FCF
Subjects: BIOMASSA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RABELO, Samantha Ferreira et al. Development of cassava doughnuts enriched with Spirulina platensis biomass. Brazilian Journal of Food Technology, v. 16, n. 1, p. 42-51, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1981-67232013005000001. Acesso em: 01 jun. 2024.
APA
Rabelo, S. F., Lemes, A. C., Takeuchi, K. P., Frata, M. T., Carvalho, J. C. M. de, & Danesi, E. D. G. (2013). Development of cassava doughnuts enriched with Spirulina platensis biomass. Brazilian Journal of Food Technology, 16( 1), 42-51. doi:10.1590/s1981-67232013005000001
NLM
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM de, Danesi EDG. Development of cassava doughnuts enriched with Spirulina platensis biomass [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 1): 42-51.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1590/s1981-67232013005000001
Vancouver
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM de, Danesi EDG. Development of cassava doughnuts enriched with Spirulina platensis biomass [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 1): 42-51.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1590/s1981-67232013005000001
Artigo de periodico
Development of cassava cake enriched with its own bran and Spirulina platensis (2012)
Navacchi, Meire Franci Polonio; Carvalho, João Carlos Monteiro de ; Takeuchi, Katiuchia Pereira; Danesi, Eliane Dalva Godoy
Source: Acta Scientiarum Technology. Unidade: FCF
Subjects: PRODUTOS DA PANIFICAÇÃO, MANDIOCA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAVACCHI, Meire Franci Polonio et al. Development of cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, v. 34, n. 4, p. 465-472, 2012Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v34i4.10687. Acesso em: 01 jun. 2024.
APA
Navacchi, M. F. P., Carvalho, J. C. M. de, Takeuchi, K. P., & Danesi, E. D. G. (2012). Development of cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, 34( 4), 465-472. doi:10.4025/actascitechnol.v34i4.10687
NLM
Navacchi MFP, Carvalho JCM de, Takeuchi KP, Danesi EDG. Development of cassava cake enriched with its own bran and Spirulina platensis [Internet]. Acta Scientiarum Technology. 2012 ; 34( 4): 465-472.[citado 2024 jun. 01 ] Available from: https://doi.org/10.4025/actascitechnol.v34i4.10687
Vancouver
Navacchi MFP, Carvalho JCM de, Takeuchi KP, Danesi EDG. Development of cassava cake enriched with its own bran and Spirulina platensis [Internet]. Acta Scientiarum Technology. 2012 ; 34( 4): 465-472.[citado 2024 jun. 01 ] Available from: https://doi.org/10.4025/actascitechnol.v34i4.10687
Artigo de periodico
Fresh pasta production enriched with Spirulina platensis biomass (2012)
Lemes, Ailton Cesar; Takeuchi, Katiuchia Pereira; Carvalho, João Carlos Monteiro de ; Danesi, Eliane Dalva Godoy
Source: Brazilian Archives of Biology and Technology. Unidade: FCF
Subjects: BIOMASSA, BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEMES, Ailton Cesar et al. Fresh pasta production enriched with Spirulina platensis biomass. Brazilian Archives of Biology and Technology, v. 55, n. 5, p. 741-750, 2012Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132012000500014. Acesso em: 01 jun. 2024.
APA
Lemes, A. C., Takeuchi, K. P., Carvalho, J. C. M. de, & Danesi, E. D. G. (2012). Fresh pasta production enriched with Spirulina platensis biomass. Brazilian Archives of Biology and Technology, 55( 5), 741-750. doi:10.1590/s1516-89132012000500014
NLM
Lemes AC, Takeuchi KP, Carvalho JCM de, Danesi EDG. Fresh pasta production enriched with Spirulina platensis biomass [Internet]. Brazilian Archives of Biology and Technology. 2012 ; 55( 5): 741-750.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1590/s1516-89132012000500014
Vancouver
Lemes AC, Takeuchi KP, Carvalho JCM de, Danesi EDG. Fresh pasta production enriched with Spirulina platensis biomass [Internet]. Brazilian Archives of Biology and Technology. 2012 ; 55( 5): 741-750.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1590/s1516-89132012000500014
Trabalho de evento-resumo periodico
Application of Spirulina platensis in protein enrichment of manioc based bakery products (2011)
Danesi, Eliane Dalva Godoy; Navacchi, Meire Franci Polonio; Takeuchi, Katiuchia Pereira; Frata, Marcela Tostes; Carvalho, João Carlos Monteiro de
Source: Journal of Biotechnology. Conference titles: International Biotechnology Symposium and Exhibition. Unidade: FCF
Subjects: PROTEÍNAS, BIOMASSA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANESI, Eliane Dalva Godoy et al. Application of Spirulina platensis in protein enrichment of manioc based bakery products. Journal of Biotechnology. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 01 jun. 2024. , 2011
APA
Danesi, E. D. G., Navacchi, M. F. P., Takeuchi, K. P., Frata, M. T., & Carvalho, J. C. M. de. (2011). Application of Spirulina platensis in protein enrichment of manioc based bakery products. Journal of Biotechnology. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Danesi EDG, Navacchi MFP, Takeuchi KP, Frata MT, Carvalho JCM de. Application of Spirulina platensis in protein enrichment of manioc based bakery products. Journal of Biotechnology. 2011 ; 150 S311 res. P-F.43.[citado 2024 jun. 01 ]
Vancouver
Danesi EDG, Navacchi MFP, Takeuchi KP, Frata MT, Carvalho JCM de. Application of Spirulina platensis in protein enrichment of manioc based bakery products. Journal of Biotechnology. 2011 ; 150 S311 res. P-F.43.[citado 2024 jun. 01 ]

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