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Filtros : "AMIDO" "Financiado pelo Conicet, Argentina" Removidos: "Financiado pela FACEPE" "PERON, JEAN PIERRE SCHATZMANN" "WHITTON, RENATA GUIMARÃES MOREIRA" Limpar

Filtros

Artigo de periodico
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch (2016)
Barrera, Gabriela Noel ; Tadini, Carmen Cecília ; León, Alberto Edel ; Ribotta, Pablo Daniel
Source: Journal of Food Science and Technology. Unidade: EP
Subjects: AMIDO, AMILASES, FERMENTAÇÃO, PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARRERA, Gabriela Noel et al. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, n. 10, p. 3675–3684, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-016-2337-2. Acesso em: 28 set. 2024.
APA
Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53( 10), 3675–3684. doi:10.1007/s13197-016-2337-2
NLM
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 set. 28 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Vancouver
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 set. 28 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
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
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: 28 set. 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 set. 28 ] 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 set. 28 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

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