Souza, Carlota Bussolo de; Jonathan, Melliana; Saad, Susana Marta Isay 
; Schols, Henk A; Venema, Koen
Fonte: Bioactive Carbohydrates and Dietary Fibre. Unidade: FCF
Assuntos: MANDIOCA, LARANJA, MARACUJÁ, DIGESTIBILIDADE
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ABNT
SOUZA, Carlota Bussolo de et al. Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel. Bioactive Carbohydrates and Dietary Fibre, v. 16, p. 90-99, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bcdf.2018.08.001. Acesso em: 23 ago. 2024.APA
Souza, C. B. de, Jonathan, M., Saad, S. M. I., Schols, H. A., & Venema, K. (2018). Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel. Bioactive Carbohydrates and Dietary Fibre, 16, 90-99. doi:10.1016/j.bcdf.2018.08.001NLM
Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel [Internet]. Bioactive Carbohydrates and Dietary Fibre. 2018 ; 16 90-99.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001Vancouver
Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel [Internet]. Bioactive Carbohydrates and Dietary Fibre. 2018 ; 16 90-99.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001
