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Filtros : "AÇÚCAR" "FZEA" "Estados Unidos" Limpar

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Artigo de periodico
Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis (2022)
Davoudi, Mahshad; Damroudi, Yasamin; Afsharnia, Reyhane; Vanin, Fernanda Maria ; Javanmardi, Fardin; Khaneghah, Amin Mousavi
Fonte: Cereal Chemistry. Unidade: FZEA
Assuntos: AÇÚCAR, ADOÇANTES, BOLOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAVOUDI, Mahshad et al. Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis. Cereal Chemistry, 2022Tradução . . Disponível em: https://doi.org/10.1002/cche.10622. Acesso em: 06 ago. 2024.
APA
Davoudi, M., Damroudi, Y., Afsharnia, R., Vanin, F. M., Javanmardi, F., & Khaneghah, A. M. (2022). Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis. Cereal Chemistry. doi:10.1002/cche.10622
NLM
Davoudi M, Damroudi Y, Afsharnia R, Vanin FM, Javanmardi F, Khaneghah AM. Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis [Internet]. Cereal Chemistry. 2022 ;[citado 2024 ago. 06 ] Available from: https://doi.org/10.1002/cche.10622
Vancouver
Davoudi M, Damroudi Y, Afsharnia R, Vanin FM, Javanmardi F, Khaneghah AM. Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis [Internet]. Cereal Chemistry. 2022 ;[citado 2024 ago. 06 ] Available from: https://doi.org/10.1002/cche.10622
Artigo de periodico
Using commercial enzymes to produce cellulose nanofibers from soybean straw (2016)
Martelli-Tosi, Milena; Torricillas, Marcela da Silva; Martins, Maria Alice; Assis, Odílio Benedito Garrido de; Tapia-Blacido, Delia Rita
Fonte: Journal of Nanomaterials. Unidades: FZEA, FFCLRP
Assuntos: ENZIMAS, MATERIAIS NANOESTRUTURADOS, CELULOSE, AÇÚCAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTELLI-TOSI, Milena et al. Using commercial enzymes to produce cellulose nanofibers from soybean straw. Journal of Nanomaterials, v. 2016, p. 1-10, 2016Tradução . . Disponível em: https://doi.org/10.1155/2016/8106814. Acesso em: 06 ago. 2024.
APA
Martelli-Tosi, M., Torricillas, M. da S., Martins, M. A., Assis, O. B. G. de, & Tapia-Blacido, D. R. (2016). Using commercial enzymes to produce cellulose nanofibers from soybean straw. Journal of Nanomaterials, 2016, 1-10. doi:10.1155/2016/8106814
NLM
Martelli-Tosi M, Torricillas M da S, Martins MA, Assis OBG de, Tapia-Blacido DR. Using commercial enzymes to produce cellulose nanofibers from soybean straw [Internet]. Journal of Nanomaterials. 2016 ; 2016 1-10.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1155/2016/8106814
Vancouver
Martelli-Tosi M, Torricillas M da S, Martins MA, Assis OBG de, Tapia-Blacido DR. Using commercial enzymes to produce cellulose nanofibers from soybean straw [Internet]. Journal of Nanomaterials. 2016 ; 2016 1-10.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1155/2016/8106814

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