Part-baked frozen french bread produced with maize resistant starch (2007)
Source: Rosario, ICC 2007: abstracts of oral and poster presentations. Conference titles: International Conference on Cereals and Cereals Products - Quality and Safety - New Challenges of World Demand, Latin American Conference. Unidades: FCF, EP
Subjects: ALIMENTOS CONGELADOS (CONSERVAÇÃO;QUALIDADE), AMIDO, FÍSICO-QUÍMICA (ANÁLISE), PANIFICAÇÃO, PÃO (PRODUÇÃO;DURABILIDADE), REOLOGIA (PROPRIEDADES), TECNOLOGIA DE ALIMENTOS
ABNT
MATSUDA, Luciana Yumi e MENEZES, Elizabete Wenzel de e TADINI, Carmen Cecília. Part-baked frozen french bread produced with maize resistant starch. 2007, Anais.. Rosario: ICC/INTA/SAGPyA/BCR, 2007. p. 179. . Acesso em: 31 ago. 2024.APA
Matsuda, L. Y., Menezes, E. W. de, & Tadini, C. C. (2007). Part-baked frozen french bread produced with maize resistant starch. In Rosario, ICC 2007: abstracts of oral and poster presentations (p. 179). Rosario: ICC/INTA/SAGPyA/BCR.NLM
Matsuda LY, Menezes EW de, Tadini CC. Part-baked frozen french bread produced with maize resistant starch. Rosario, ICC 2007: abstracts of oral and poster presentations. 2007 ;179.[citado 2024 ago. 31 ]Vancouver
Matsuda LY, Menezes EW de, Tadini CC. Part-baked frozen french bread produced with maize resistant starch. Rosario, ICC 2007: abstracts of oral and poster presentations. 2007 ;179.[citado 2024 ago. 31 ]