Novel processing technologies to enhance starch functionality (2024)
Bitencourt, Bruna Sousa 
; Guedes, Jaqueline Souza ; Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Starch in food structure, function, and applications. Unidades: IQSC, ESALQ
Subjects: AMIDO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
BITENCOURT, Bruna Sousa et al. Novel processing technologies to enhance starch functionality. Starch in food structure, function, and applications. Tradução . Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo, 2024. . Disponível em: https://doi.org/10.1016/B978-0-323-96102-8.00019-X. Acesso em: 08 out. 2025.APA
Bitencourt, B. S., Guedes, J. S., Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2024). Novel processing technologies to enhance starch functionality. In Starch in food structure, function, and applications. Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo. doi:10.1016/B978-0-323-96102-8.00019-XNLM
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo; 2024. [citado 2025 out. 08 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-XVancouver
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo; 2024. [citado 2025 out. 08 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
