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Parte de monografia/livro
Aflatoxins: a brief summary (2021)
Ismail, Zubair; Akram, Kashif; Naeem, Iqra; Oliveira, Carlos Augusto Fernandes de ; Ismail, Amir; Fazal, Ambreen; Shahzad, Arif
Source: Aflatoxins in food. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, CARCINOGÊNESE, AFLATOXINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ISMAIL, Zubair et al. Aflatoxins: a brief summary. Aflatoxins in food. Tradução . Cham: Springer, 2021. . Disponível em: https://doi.org/10.1007/978-3-030-85762-2_14. Acesso em: 16 nov. 2024.
APA
Ismail, Z., Akram, K., Naeem, I., Oliveira, C. A. F. de, Ismail, A., Fazal, A., & Shahzad, A. (2021). Aflatoxins: a brief summary. In Aflatoxins in food. Cham: Springer. doi:10.1007/978-3-030-85762-2_14
NLM
Ismail Z, Akram K, Naeem I, Oliveira CAF de, Ismail A, Fazal A, Shahzad A. Aflatoxins: a brief summary [Internet]. In: Aflatoxins in food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_14
Vancouver
Ismail Z, Akram K, Naeem I, Oliveira CAF de, Ismail A, Fazal A, Shahzad A. Aflatoxins: a brief summary [Internet]. In: Aflatoxins in food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_14
Parte de monografia/livro
Biological decontamination of aflatoxins (2021)
Oliveira, Carlos Augusto Fernandes de ; França, Marisa Matias de ; Corassin, Carlos Humberto ; Muaz, Khurram
Source: Aflatoxins in Food. Unidade: FZEA
Subjects: BIOTRANSFORMAÇÃO, ADSORÇÃO, BACTÉRIAS LÁTICAS, FERMENTAÇÃO, ENZIMAS
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ABNT
OLIVEIRA, Carlos Augusto Fernandes de et al. Biological decontamination of aflatoxins. Aflatoxins in Food. Tradução . Cham: Springer, 2021. . Disponível em: https://doi.org/10.1007/978-3-030-85762-2_12. Acesso em: 16 nov. 2024.
APA
Oliveira, C. A. F. de, França, M. M. de, Corassin, C. H., & Muaz, K. (2021). Biological decontamination of aflatoxins. In Aflatoxins in Food. Cham: Springer. doi:10.1007/978-3-030-85762-2_12
NLM
Oliveira CAF de, França MM de, Corassin CH, Muaz K. Biological decontamination of aflatoxins [Internet]. In: Aflatoxins in Food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_12
Vancouver
Oliveira CAF de, França MM de, Corassin CH, Muaz K. Biological decontamination of aflatoxins [Internet]. In: Aflatoxins in Food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_12
Parte de monografia/livro
Analytical methods for detection and quantification of aflatoxins (2021)
Jager, Alessandra Vincenzi ; Tonin, Fernando Gustavo
Source: Aflatoxins in Food. Unidades: FZEA, FCFRP
Subjects: AFLATOXINAS, CROMATOGRAFIA LÍQUIDA, ESPECTROMETRIA DE MASSAS, ELISA, MICOTOXINAS
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ABNT
JAGER, Alessandra Vincenzi e TONIN, Fernando Gustavo. Analytical methods for detection and quantification of aflatoxins. Aflatoxins in Food. Tradução . Cham: Springer, 2021. . Disponível em: https://doi.org/10.1007/978-3-030-85762-2_8. Acesso em: 16 nov. 2024.
APA
Jager, A. V., & Tonin, F. G. (2021). Analytical methods for detection and quantification of aflatoxins. In Aflatoxins in Food. Cham: Springer. doi:10.1007/978-3-030-85762-2_8
NLM
Jager AV, Tonin FG. Analytical methods for detection and quantification of aflatoxins [Internet]. In: Aflatoxins in Food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_8
Vancouver
Jager AV, Tonin FG. Analytical methods for detection and quantification of aflatoxins [Internet]. In: Aflatoxins in Food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_8
Monografia/livro-ed/org
Aflatoxin in food: a recent perspective (2021)
Hakeem, Khalid Rehman; Oliveira, Carlos Augusto Fernandes de ; Ismail, Amir
Unidade: FZEA
Subjects: AFLATOXINAS, CONTAMINAÇÃO DE ALIMENTOS, SEGURANÇA ALIMENTAR, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HAKEEM, Khalid Rehman e OLIVEIRA, Carlos Augusto Fernandes de e ISMAIL, Amir. Aflatoxin in food: a recent perspective. . Cham: Springer. Disponível em: https://doi.org/10.1007/978-3-030-85762-2. Acesso em: 16 nov. 2024. , 2021
APA
Hakeem, K. R., Oliveira, C. A. F. de, & Ismail, A. (2021). Aflatoxin in food: a recent perspective. Cham: Springer. doi:10.1007/978-3-030-85762-2
NLM
Hakeem KR, Oliveira CAF de, Ismail A. Aflatoxin in food: a recent perspective [Internet]. 2021 ;[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2
Vancouver
Hakeem KR, Oliveira CAF de, Ismail A. Aflatoxin in food: a recent perspective [Internet]. 2021 ;[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2
Parte de monografia/livro
Aflatoxins: an introduction (2021)
Ismail, Amir; Routledge, Michael N.; Oliveira, Carlos Augusto Fernandes de ; Hakeem, Khalid Rehman; Shirima, Candida P.
Source: Aflatoxins in Food. Unidade: FZEA
Subjects: AFLATOXINAS, CONTAMINAÇÃO DE ALIMENTOS, METABÓLITOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ISMAIL, Amir et al. Aflatoxins: an introduction. Aflatoxins in Food. Tradução . Cham: Springer, 2021. . Disponível em: https://doi.org/10.1007/978-3-030-85762-2_1. Acesso em: 16 nov. 2024.
APA
Ismail, A., Routledge, M. N., Oliveira, C. A. F. de, Hakeem, K. R., & Shirima, C. P. (2021). Aflatoxins: an introduction. In Aflatoxins in Food. Cham: Springer. doi:10.1007/978-3-030-85762-2_1
NLM
Ismail A, Routledge MN, Oliveira CAF de, Hakeem KR, Shirima CP. Aflatoxins: an introduction [Internet]. In: Aflatoxins in Food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_1
Vancouver
Ismail A, Routledge MN, Oliveira CAF de, Hakeem KR, Shirima CP. Aflatoxins: an introduction [Internet]. In: Aflatoxins in Food. Cham: Springer; 2021. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-85762-2_1
Parte de monografia/livro
Why adopt microfranchising?: evidence from Brazil on an organizational innovation designed to face new challenges (2019)
Nunes, Rubens ; Silva, Vivian Lara dos Santos ; Fadairo, Muriel; Saes, Maria Sylvia Macchione
Source: Design and management of interfirm networks: franchise networks, cooperatives and alliances. Unidades: FZEA, FEA
Subjects: FRANQUIA, REDES DE NEGÓCIOS
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ABNT
NUNES, Rubens et al. Why adopt microfranchising?: evidence from Brazil on an organizational innovation designed to face new challenges. Design and management of interfirm networks: franchise networks, cooperatives and alliances. Tradução . Cham, SZ: Springer, 2019. . Disponível em: https://doi.org/10.1007/978-3-030-29245-4_5. Acesso em: 16 nov. 2024.
APA
Nunes, R., Silva, V. L. dos S., Fadairo, M., & Saes, M. S. M. (2019). Why adopt microfranchising?: evidence from Brazil on an organizational innovation designed to face new challenges. In Design and management of interfirm networks: franchise networks, cooperatives and alliances. Cham, SZ: Springer. doi:10.1007/978-3-030-29245-4_5
NLM
Nunes R, Silva VL dos S, Fadairo M, Saes MSM. Why adopt microfranchising?: evidence from Brazil on an organizational innovation designed to face new challenges [Internet]. In: Design and management of interfirm networks: franchise networks, cooperatives and alliances. Cham, SZ: Springer; 2019. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-29245-4_5
Vancouver
Nunes R, Silva VL dos S, Fadairo M, Saes MSM. Why adopt microfranchising?: evidence from Brazil on an organizational innovation designed to face new challenges [Internet]. In: Design and management of interfirm networks: franchise networks, cooperatives and alliances. Cham, SZ: Springer; 2019. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-3-030-29245-4_5
Monografia/livro-ed/org
Novel technologies in food science: their impact on products, consumer trends and the environment (2012)
McElhatton, Anna (Editor); Sobral, Paulo José do Amaral (Editor)
Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, INOVAÇÕES TECNOLÓGICAS, CONSUMO DE ALIMENTOS, SEGURANÇA ALIMENTAR, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
Novel technologies in food science: their impact on products, consumer trends and the environment. . New York: Springer. . Acesso em: 16 nov. 2024. , 2012
APA
Novel technologies in food science: their impact on products, consumer trends and the environment. (2012). Novel technologies in food science: their impact on products, consumer trends and the environment. New York: Springer.
NLM
Novel technologies in food science: their impact on products, consumer trends and the environment. 2012 ;[citado 2024 nov. 16 ]
Vancouver
Novel technologies in food science: their impact on products, consumer trends and the environment. 2012 ;[citado 2024 nov. 16 ]
Parte de monografia/livro
Clean strategies for the management of residues in dairy industries (2012)
Tommaso, Giovana; Ribeiro, Rogers; Oliveira, Carlos Augusto Fernandes de; Stamatelatou, Katerina; Antonopoulou, Georgia; Lyberatos, Gerasimos; Hodúr, Cecilia; Csanádi, József
Source: Novel technologies in food science. Unidade: FZEA
Subjects: RESÍDUOS INDUSTRIAIS, INDÚSTRIA DE LATICÍNIOS
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ABNT
TOMMASO, Giovana et al. Clean strategies for the management of residues in dairy industries. Novel technologies in food science. Tradução . New York: Springer, 2012. . Disponível em: https://doi.org/10.1007/978-1-4419-7880-6_16. Acesso em: 16 nov. 2024.
APA
Tommaso, G., Ribeiro, R., Oliveira, C. A. F. de, Stamatelatou, K., Antonopoulou, G., Lyberatos, G., et al. (2012). Clean strategies for the management of residues in dairy industries. In Novel technologies in food science. New York: Springer. doi:10.1007/978-1-4419-7880-6_16
NLM
Tommaso G, Ribeiro R, Oliveira CAF de, Stamatelatou K, Antonopoulou G, Lyberatos G, Hodúr C, Csanádi J. Clean strategies for the management of residues in dairy industries [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_16
Vancouver
Tommaso G, Ribeiro R, Oliveira CAF de, Stamatelatou K, Antonopoulou G, Lyberatos G, Hodúr C, Csanádi J. Clean strategies for the management of residues in dairy industries [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_16
Parte de monografia/livro
Edible films: use of lycopene as optical properties enhancer (2012)
Carvalho, Rosemary Aparecida de; Fávaro-Trindade, Carmen Silvia; Sobral, Paulo José do Amaral
Source: Novel technologies in food science. Unidade: FZEA
Assunto: FILMES COMESTÍVEIS
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ABNT
CARVALHO, Rosemary Aparecida de e FÁVARO-TRINDADE, Carmen Silvia e SOBRAL, Paulo José do Amaral. Edible films: use of lycopene as optical properties enhancer. Novel technologies in food science. Tradução . New York: Springer, 2012. . Disponível em: https://doi.org/10.1007/978-1-4419-7880-6_15. Acesso em: 16 nov. 2024.
APA
Carvalho, R. A. de, Fávaro-Trindade, C. S., & Sobral, P. J. do A. (2012). Edible films: use of lycopene as optical properties enhancer. In Novel technologies in food science. New York: Springer. doi:10.1007/978-1-4419-7880-6_15
NLM
Carvalho RA de, Fávaro-Trindade CS, Sobral PJ do A. Edible films: use of lycopene as optical properties enhancer [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_15
Vancouver
Carvalho RA de, Fávaro-Trindade CS, Sobral PJ do A. Edible films: use of lycopene as optical properties enhancer [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_15
Parte de monografia/livro
Food by-products for biofuels (2012)
Hodúr, Cecilia; László, Zsuzsanna; Tommaso, Giovana
Source: Novel technologies in food science. Unidade: FZEA
Subjects: SUBPRODUTOS COMO ALIMENTO, BIOCOMBUSTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HODÚR, Cecilia e LÁSZLÓ, Zsuzsanna e TOMMASO, Giovana. Food by-products for biofuels. Novel technologies in food science. Tradução . New York: Springer, 2012. . Disponível em: https://doi.org/10.1007/978-1-4419-7880-6_3. Acesso em: 16 nov. 2024.
APA
Hodúr, C., László, Z., & Tommaso, G. (2012). Food by-products for biofuels. In Novel technologies in food science. New York: Springer. doi:10.1007/978-1-4419-7880-6_3
NLM
Hodúr C, László Z, Tommaso G. Food by-products for biofuels [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_3
Vancouver
Hodúr C, László Z, Tommaso G. Food by-products for biofuels [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_3
Parte de monografia/livro
Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment (2012)
Cusato, Sueli; Tavolaro, Paula; Oliveira, Carlos Augusto Fernandes de
Source: Novel technologies in food science. Unidade: FZEA
Subjects: ANÁLISE DE RISCO, INDÚSTRIA DE ALIMENTOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CUSATO, Sueli e TAVOLARO, Paula e OLIVEIRA, Carlos Augusto Fernandes de. Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment. Novel technologies in food science. Tradução . New York: Springer, 2012. . Disponível em: https://doi.org/10.1007/978-1-4419-7880-6_2. Acesso em: 16 nov. 2024.
APA
Cusato, S., Tavolaro, P., & Oliveira, C. A. F. de. (2012). Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment. In Novel technologies in food science. New York: Springer. doi:10.1007/978-1-4419-7880-6_2
NLM
Cusato S, Tavolaro P, Oliveira CAF de. Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_2
Vancouver
Cusato S, Tavolaro P, Oliveira CAF de. Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_2
Parte de monografia/livro
Physical properties of edible gelatin films colored with chlorophyllide (2011)
Sobral, Paulo José do Amaral; Carvalho, Rosemary Aparecida de; Fávaro-Trindade, Carmen Silvia
Source: Food engineering interfaces. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS), GELATINA, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBRAL, Paulo José do Amaral e CARVALHO, Rosemary Aparecida de e FÁVARO-TRINDADE, Carmen Silvia. Physical properties of edible gelatin films colored with chlorophyllide. Food engineering interfaces. Tradução . New York: Springer, 2011. . . Acesso em: 16 nov. 2024.
APA
Sobral, P. J. do A., Carvalho, R. A. de, & Fávaro-Trindade, C. S. (2011). Physical properties of edible gelatin films colored with chlorophyllide. In Food engineering interfaces. New York: Springer.
NLM
Sobral PJ do A, Carvalho RA de, Fávaro-Trindade CS. Physical properties of edible gelatin films colored with chlorophyllide. In: Food engineering interfaces. New York: Springer; 2011. [citado 2024 nov. 16 ]
Vancouver
Sobral PJ do A, Carvalho RA de, Fávaro-Trindade CS. Physical properties of edible gelatin films colored with chlorophyllide. In: Food engineering interfaces. New York: Springer; 2011. [citado 2024 nov. 16 ]
Parte de monografia/livro
Films based on biopolymer from conventional and non-conventional sources (2008)
Sobral, Paulo José do Amaral; Alvarado, J. D.; Zaritzky, N. E.; Laurindo, J. B.; Gómez-Guillén, C.; Añón, M. C.; Montero, P.; Denavi, G.; Ortiz, S. M.; Mauri, A.; Pinotti, A.; García, M.; Martino, M. N.; Carvalho, Rosemary Aparecida de
Source: Food engineering : integrated approaches. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, BIOFILMES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBRAL, Paulo José do Amaral et al. Films based on biopolymer from conventional and non-conventional sources. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 16 nov. 2024.
APA
Sobral, P. J. do A., Alvarado, J. D., Zaritzky, N. E., Laurindo, J. B., Gómez-Guillén, C., Añón, M. C., et al. (2008). Films based on biopolymer from conventional and non-conventional sources. In Food engineering : integrated approaches. New York: Springer.
NLM
Sobral PJ do A, Alvarado JD, Zaritzky NE, Laurindo JB, Gómez-Guillén C, Añón MC, Montero P, Denavi G, Ortiz SM, Mauri A, Pinotti A, García M, Martino MN, Carvalho RA de. Films based on biopolymer from conventional and non-conventional sources. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 16 ]
Vancouver
Sobral PJ do A, Alvarado JD, Zaritzky NE, Laurindo JB, Gómez-Guillén C, Añón MC, Montero P, Denavi G, Ortiz SM, Mauri A, Pinotti A, García M, Martino MN, Carvalho RA de. Films based on biopolymer from conventional and non-conventional sources. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 16 ]
Parte de monografia/livro
Edible coating as an oil barrier or active system (2008)
García, M.; Bifani, V.; Campos, C.; Martino, M. N.; Sobral, Paulo José do Amaral; Flores, S.; Ferrero, C.; Bertola, N.; Zaritzky, N. E.; Gerschenson, L.; Ramírez, C.; Silva, A.; Ihl, M.; Menegalli, F. C.
Source: Food engineering : integrated approaches. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARCÍA, M. et al. Edible coating as an oil barrier or active system. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 16 nov. 2024.
APA
García, M., Bifani, V., Campos, C., Martino, M. N., Sobral, P. J. do A., Flores, S., et al. (2008). Edible coating as an oil barrier or active system. In Food engineering : integrated approaches. New York: Springer.
NLM
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 16 ]
Vancouver
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 16 ]
Parte de monografia/livro
Innovations in starch-based film technology (2008)
García, M.; Rojas, A. M.; Laurindo, J. B.; Romero-Bastida, C. A.; Grossmann, M. V. E.; Martino, M. N.; Flores, S.; Zamudio-Flores, P. B.; Mali, S.; Zaritzky, N. E.; Sobral, Paulo José do Amaral; Famá, L.; Bello-Pérez, L. A.; Yamashita, F.; Beleia, A. del P.
Source: Food engineering : integrated approaches. Unidade: FZEA
Subjects: BIOFILMES, FILMES COMESTÍVEIS, AMIDO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARCÍA, M. et al. Innovations in starch-based film technology. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 16 nov. 2024.
APA
García, M., Rojas, A. M., Laurindo, J. B., Romero-Bastida, C. A., Grossmann, M. V. E., Martino, M. N., et al. (2008). Innovations in starch-based film technology. In Food engineering : integrated approaches. New York: Springer.
NLM
García M, Rojas AM, Laurindo JB, Romero-Bastida CA, Grossmann MVE, Martino MN, Flores S, Zamudio-Flores PB, Mali S, Zaritzky NE, Sobral PJ do A, Famá L, Bello-Pérez LA, Yamashita F, Beleia A del P. Innovations in starch-based film technology. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 16 ]
Vancouver
García M, Rojas AM, Laurindo JB, Romero-Bastida CA, Grossmann MVE, Martino MN, Flores S, Zamudio-Flores PB, Mali S, Zaritzky NE, Sobral PJ do A, Famá L, Bello-Pérez LA, Yamashita F, Beleia A del P. Innovations in starch-based film technology. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 16 ]

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