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Trabalho de evento-resumo periodico
Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch (2009)
Sarmento, Silene Bruder Silveira; Polesi, Luis Fernando
Source: Cereal Foods World. Conference titles: AACC International Meeting. Unidade: ESALQ
Subjects: GRÃO-DE-BICO, AMIDO, HIDRÓLISE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARMENTO, Silene Bruder Silveira e POLESI, Luis Fernando. Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch. Cereal Foods World. San Paul: AACC. Disponível em: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf. Acesso em: 26 abr. 2026. , 2009
APA
Sarmento, S. B. S., & Polesi, L. F. (2009). Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch. Cereal Foods World. San Paul: AACC. Recuperado de https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf
NLM
Sarmento SBS, Polesi LF. Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch [Internet]. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2026 abr. 26 ] Available from: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf
Vancouver
Sarmento SBS, Polesi LF. Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch [Internet]. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2026 abr. 26 ] Available from: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf
Trabalho de evento-resumo periodico
Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol (2009)
Sarmento, Silene Bruder Silveira; Matta, M. D; Sarantópoulos, C. I; Oliveira, L. M; Zocchi, Sílvio Sandoval
Source: Cereal Foods World. Conference titles: AACC International Meeting. Unidade: ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, AMIDO, HIDROCOLOIDE, ERVILHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARMENTO, Silene Bruder Silveira et al. Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol. Cereal Foods World. San Paul: AACC. Disponível em: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf. Acesso em: 26 abr. 2026. , 2009
APA
Sarmento, S. B. S., Matta, M. D., Sarantópoulos, C. I., Oliveira, L. M., & Zocchi, S. S. (2009). Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol. Cereal Foods World. San Paul: AACC. Recuperado de https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf
NLM
Sarmento SBS, Matta MD, Sarantópoulos CI, Oliveira LM, Zocchi SS. Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol [Internet]. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2026 abr. 26 ] Available from: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf
Vancouver
Sarmento SBS, Matta MD, Sarantópoulos CI, Oliveira LM, Zocchi SS. Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol [Internet]. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2026 abr. 26 ] Available from: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf

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