Use of succinyl chitosan as fat replacer on cake formulations (2018)
Rios, Raquel V; Garzón, Raquel; Lannes, Suzana Caetano da Silva 
Source: Food Sciences and Technology. Unidade: FCF
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RIOS, Raquel V e GARZÓN, Raquel e LANNES, Suzana Caetano da Silva. Use of succinyl chitosan as fat replacer on cake formulations. Food Sciences and Technology, v. 96, p. 260-265, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.041. Acesso em: 06 jan. 2026.APA
Rios, R. V., Garzón, R., & Lannes, S. C. da S. (2018). Use of succinyl chitosan as fat replacer on cake formulations. Food Sciences and Technology, 96, 260-265. doi:10.1016/j.lwt.2018.05.041NLM
Rios RV, Garzón R, Lannes SC da S. Use of succinyl chitosan as fat replacer on cake formulations [Internet]. Food Sciences and Technology. 2018 ; 96 260-265.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.041Vancouver
Rios RV, Garzón R, Lannes SC da S. Use of succinyl chitosan as fat replacer on cake formulations [Internet]. Food Sciences and Technology. 2018 ; 96 260-265.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.041
