Altuna, Luz; Romano, Roberto Cesar de Oliveira 
; Pileggi, Rafael Giuliano ; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: ENZIMAS, AMIDO, PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALTUNA, Luz et al. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, v. 12, n. 8, p. 719–728, 2016Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0132. Acesso em: 15 out. 2024.APA
Altuna, L., Romano, R. C. de O., Pileggi, R. G., Ribotta, P. D., & Tadini, C. C. (2016). Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, 12( 8), 719–728. doi:10.1515/ijfe-2016-0132NLM
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 out. 15 ] Available from: https://doi.org/10.1515/ijfe-2016-0132Vancouver
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 out. 15 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
