Source: Food Biophysics. Unidade: FZEA
Subjects: JACA, AMIDO, REOLOGIA
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ABNT
LUCIANO, Carla Giovana et al. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, v. 13, n. 2, p. 155-162, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9521-z. Acesso em: 21 ago. 2024.APA
Luciano, C. G., Ayala Valencia, G., Campanella, O. H., Sobral, P. J. do A., & Moraes, I. C. F. (2018). Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, 13( 2), 155-162. doi:10.1007/s11483-018-9521-zNLM
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1007/s11483-018-9521-zVancouver
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1007/s11483-018-9521-z