Thermal technologies to enhance starch performance and starchy products (2021)
Maniglia, Bianca Chieregato 
; Polachini, Tiago Carregari; Nowood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
Fonte: Current Opinion in Food Science. Unidade: ESALQ
Assuntos: AMIDO, AQUECIMENTO, AUTOCLAVAGEM, EXTRUSÃO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
MANIGLIA, Bianca Chieregato et al. Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, v. 39, p. 72-80, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2021.01.005. Acesso em: 02 nov. 2024.APA
Maniglia, B. C., Polachini, T. C., Nowood, E. -A., Le-Bail, P., & Le-Bail, A. (2021). Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, 39, 72-80. doi:10.1016/j.cofs.2021.01.005NLM
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005Vancouver
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
