Fonte: Brazilian Journal of Food Technology. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, AMIDO, MANDIOCA, ATIVIDADE DE ÁGUA, GELATINA
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ABNT
SOBRAL, Paulo José do Amaral et al. Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology, v. 11, n. 4, p. 263-270, 2008Tradução . . Acesso em: 02 nov. 2024.APA
Sobral, P. J. do A., Bittante, A. M. Q. B., Carvalho, R. A. de, Solorza-Feria, J., & Bergo, P. V. A. (2008). Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology, 11( 4), 263-270.NLM
Sobral PJ do A, Bittante AMQB, Carvalho RA de, Solorza-Feria J, Bergo PVA. Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology. 2008 ; 11( 4): 263-270.[citado 2024 nov. 02 ]Vancouver
Sobral PJ do A, Bittante AMQB, Carvalho RA de, Solorza-Feria J, Bergo PVA. Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol. Brazilian Journal of Food Technology. 2008 ; 11( 4): 263-270.[citado 2024 nov. 02 ]
