Source: Food Chemistry. Unidade: ESALQ
Subjects: ABACAXI, BAGAÇOS, EXTRUSÃO, FIBRAS NA DIETA
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ABNT
SELANI, Miriam Mabel et al. Characterization and potential application of pineapple pomace in an extruded product for fiber enhancement. Food Chemistry, v. 163, p. 23-30, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.04.076. Acesso em: 09 nov. 2024.APA
Selani, M. M., Canniatti Brazaca, S. G., Dias, C. T. dos S., Ratnayake, W. S., Flores, R. A., & Andreia Bianchini,. (2014). Characterization and potential application of pineapple pomace in an extruded product for fiber enhancement. Food Chemistry, 163, 23-30. doi:10.1016/j.foodchem.2014.04.076NLM
Selani MM, Canniatti Brazaca SG, Dias CT dos S, Ratnayake WS, Flores RA, Andreia Bianchini. Characterization and potential application of pineapple pomace in an extruded product for fiber enhancement [Internet]. Food Chemistry. 2014 ;163 23-30.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2014.04.076Vancouver
Selani MM, Canniatti Brazaca SG, Dias CT dos S, Ratnayake WS, Flores RA, Andreia Bianchini. Characterization and potential application of pineapple pomace in an extruded product for fiber enhancement [Internet]. Food Chemistry. 2014 ;163 23-30.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2014.04.076
