Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, NANOPARTÍCULAS, ULTRASSOM
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GUIDA, Carolina et al. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114810. Acesso em: 14 set. 2024.APA
Guida, C., Aguiar, A. C., Magalhães, A. E. R., Soares, M. G., & Cunha, R. L. (2024). Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, 192, 1-10. doi:10.1016/j.foodres.2024.114810NLM
Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability [Internet]. Food Research International. 2024 ; 192 1-10.[citado 2024 set. 14 ] Available from: https://doi.org/10.1016/j.foodres.2024.114810Vancouver
Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability [Internet]. Food Research International. 2024 ; 192 1-10.[citado 2024 set. 14 ] Available from: https://doi.org/10.1016/j.foodres.2024.114810
