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Filtros : "Financiado pelo Conicet, Argentina" "FARINHA DE TRIGO" Limpar

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  • Artigo de periodico

    Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)

    Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa

    Source: Journal of Cereal Science. Unidade: FCF

    Subjects: FARINHA DE TRIGO, LACTOBACILLUS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 13 maio 2024.

    • APA

      Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956

    • NLM

      Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 maio 13 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956

    • Vancouver

      Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 maio 13 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956

  • Artigo de periodico

    Emulsifiers: effects on quality of fibre-enriched wheat bread (2013)

    Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília ; Añon, Maria C; Puppo, Maria C

    Source: Food and Bioprocess Technology. Unidade: EP

    Subjects: AMIDO, FARINHA DE TRIGO, EMULSIFICANTES, PANIFICAÇÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      GÓMEZ, Analía Verónica et al. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, v. 6, p. 1228–1239, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0772-7. Acesso em: 13 maio 2024.

    • APA

      Gómez, A. V., Buchner, D., Tadini, C. C., Añon, M. C., & Puppo, M. C. (2013). Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 6, 1228–1239. doi:10.1007/s11947-011-0772-7

    • NLM

      Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 maio 13 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

    • Vancouver

      Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 maio 13 ] Available from: https://doi.org/10.1007/s11947-011-0772-7
  • 1

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