Filtros : "Financiado pela RUSP-USP" "FZEA" Removidos: "ENGENHARIA QUIMICA" "Brasil" "Tailândia" "Anais Limpar

Filtros



Refine with date range


  • Source: LWT - Food Science and Technology. Unidade: FZEA

    Subjects: COZIMENTO, PÃO, AMIDO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      BREDARIOL, Priscila e SPATTI, Marcela e VANIN, Fernanda Maria. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT - Food Science and Technology, v. 111, p. 737-743, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.05.094. Acesso em: 16 nov. 2024.
    • APA

      Bredariol, P., Spatti, M., & Vanin, F. M. (2019). Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT - Food Science and Technology, 111, 737-743. doi:10.1016/j.lwt.2019.05.094
    • NLM

      Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour [Internet]. LWT - Food Science and Technology. 2019 ; 111 737-743.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.094
    • Vancouver

      Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour [Internet]. LWT - Food Science and Technology. 2019 ; 111 737-743.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.094

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024