Castanha, Nanci 
; Miano, A. C; Jones, O. G; Reuhs, B. L; Campanella, O. H; Augusto, Pedro Esteves Duarte
Fonte: Food Hydrocolloids. Unidade: ESALQ
Assuntos: AMIDO, BATATA, CROMATOGRAFIA, MANDIOCA, MILHO, PROCESSAMENTO DE ALIMENTOS, OZÔNIO
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CASTANHA, Nanci et al. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, v. 108, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106027. Acesso em: 11 nov. 2024.APA
Castanha, N., Miano, A. C., Jones, O. G., Reuhs, B. L., Campanella, O. H., & Augusto, P. E. D. (2020). Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, 108, 1-13. doi:10.1016/j.foodhyd.2020.106027NLM
Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027Vancouver
Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
