Emerging technologies to enhance starch performance (2021)
Maniglia, Bianca Chieregato 
; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Fonte: Current Opinion in Food Science. Unidade: ESALQ
Assuntos: AMIDO, HOMOGENEIZAÇÃO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
MANIGLIA, Bianca Chieregato et al. Emerging technologies to enhance starch performance. Current Opinion in Food Science, v. 37, p. 26-36, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.09.003. Acesso em: 02 nov. 2024.APA
Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2021). Emerging technologies to enhance starch performance. Current Opinion in Food Science, 37, 26-36. doi:10.1016/j.cofs.2020.09.003NLM
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003Vancouver
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
