Source: Italian Journal of Food Science. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, AMIDO, CARNES E DERIVADOS, FRANGOS, GORDURAS NA DIETA (REDUÇÃO)
ABNT
MARTELLI, Milena dos Reis et al. Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose. Italian Journal of Food Science, v. 20, n. 1, p. 111-117, 2008Tradução . . Acesso em: 30 set. 2024.APA
Martelli, M. dos R., Carvalho, R. A. de, Sobral, P. J. do A., & Santos, J. S. dos. (2008). Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose. Italian Journal of Food Science, 20( 1), 111-117.NLM
Martelli M dos R, Carvalho RA de, Sobral PJ do A, Santos JS dos. Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose. Italian Journal of Food Science. 2008 ; 20( 1): 111-117.[citado 2024 set. 30 ]Vancouver
Martelli M dos R, Carvalho RA de, Sobral PJ do A, Santos JS dos. Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose. Italian Journal of Food Science. 2008 ; 20( 1): 111-117.[citado 2024 set. 30 ]