Maniglia, Bianca Chieregato 
; Pataro, Gianpiero; Ferrari, Giovanna; Augusto, Pedro Esteves Duarte ; Le-Bail, Patricia; Le-Bail, Alain
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, PROCESSAMENTO DE ALIMENTOS, TRIGO
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MANIGLIA, Bianca Chieregato et al. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science and Emerging Technologies, v. 69, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102602. Acesso em: 02 set. 2024.APA
Maniglia, B. C., Pataro, G., Ferrari, G., Augusto, P. E. D., Le-Bail, P., & Le-Bail, A. (2021). Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science and Emerging Technologies, 69. doi:10.1016/j.ifset.2021.102602NLM
Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 69[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.ifset.2021.102602Vancouver
Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 69[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.ifset.2021.102602
