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Artigo de periodico
Lean and obese microbiota: differences in in vitro fermentation of food-by-products (2021)
Souza, Carlota Bussolo de; Saad, Susana Marta Isay ; Venema, K
Source: Beneficial Microbes. Unidade: FCF
Subjects: BIOTA INTESTINAL, PREBIÓTICOS, SUBPRODUTOS COMO ALIMENTO, BAGAÇOS, MANDIOCA, CANA-DE-AÇÚCAR, CASCAS (PLANTA), LARANJA, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Carlota Bussolo de e SAAD, Susana Marta Isay e VENEMA, K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products. Beneficial Microbes, v. 12, n. 4, p. 397-411, 2021Tradução . . Disponível em: https://doi.org/10.3920/BM2020.0151. Acesso em: 08 out. 2024.
APA
Souza, C. B. de, Saad, S. M. I., & Venema, K. (2021). Lean and obese microbiota: differences in in vitro fermentation of food-by-products. Beneficial Microbes, 12( 4), 397-411. doi:10.3920/BM2020.0151
NLM
Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products [Internet]. Beneficial Microbes. 2021 ; 12( 4): 397-411.[citado 2024 out. 08 ] Available from: https://doi.org/10.3920/BM2020.0151
Vancouver
Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products [Internet]. Beneficial Microbes. 2021 ; 12( 4): 397-411.[citado 2024 out. 08 ] Available from: https://doi.org/10.3920/BM2020.0151
Artigo de periodico
Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel (2018)
Souza, Carlota Bussolo de; Jonathan, Melliana; Saad, Susana Marta Isay ; Schols, Henk A; Venema, Koen
Source: Bioactive Carbohydrates and Dietary Fibre. Unidade: FCF
Subjects: MANDIOCA, LARANJA, MARACUJÁ, DIGESTIBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 08 out. 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.2018.08.001
NLM
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 out. 08 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001
Vancouver
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 out. 08 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001
Artigo de periodico
Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics (2018)
Egea, M. B; Bolanho, B. C; Lemes, A. C; Bragatto, M. M; Silva, M R; Carvalho, João Carlos Monteiro de ; Danesi, E D G
Source: International Food Research Journal. Unidade: FCF
Subjects: MANDIOCA, PUPUNHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
EGEA, M. B et al. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, v. 25, n. 3, p. 1204-1212, 2018Tradução . . Disponível em: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf. Acesso em: 08 out. 2024.
APA
Egea, M. B., Bolanho, B. C., Lemes, A. C., Bragatto, M. M., Silva, M. R., Carvalho, J. C. M. de, & Danesi, E. D. G. (2018). Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, 25( 3), 1204-1212. Recuperado de http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf
NLM
Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2024 out. 08 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf
Vancouver
Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2024 out. 08 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf
Artigo de periodico
Development of cassava cake enriched with its own bran and Spirulina platensis (2012)
Navacchi, Meire Franci Polonio; Carvalho, João Carlos Monteiro de ; Takeuchi, Katiuchia Pereira; Danesi, Eliane Dalva Godoy
Source: Acta Scientiarum Technology. Unidade: FCF
Subjects: PRODUTOS DA PANIFICAÇÃO, MANDIOCA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAVACCHI, Meire Franci Polonio et al. Development of cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, v. 34, n. 4, p. 465-472, 2012Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v34i4.10687. Acesso em: 08 out. 2024.
APA
Navacchi, M. F. P., Carvalho, J. C. M. de, Takeuchi, K. P., & Danesi, E. D. G. (2012). Development of cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, 34( 4), 465-472. doi:10.4025/actascitechnol.v34i4.10687
NLM
Navacchi MFP, Carvalho JCM de, Takeuchi KP, Danesi EDG. Development of cassava cake enriched with its own bran and Spirulina platensis [Internet]. Acta Scientiarum Technology. 2012 ; 34( 4): 465-472.[citado 2024 out. 08 ] Available from: https://doi.org/10.4025/actascitechnol.v34i4.10687
Vancouver
Navacchi MFP, Carvalho JCM de, Takeuchi KP, Danesi EDG. Development of cassava cake enriched with its own bran and Spirulina platensis [Internet]. Acta Scientiarum Technology. 2012 ; 34( 4): 465-472.[citado 2024 out. 08 ] Available from: https://doi.org/10.4025/actascitechnol.v34i4.10687

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