Fonte: Food Research International. Unidade: ESALQ
Assuntos: AMIDO, MANDIOCA, SECAGEM DE ALIMENTOS
ABNT
MANIGLIA, Bianca Chieregato et al. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, v. 128, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108803. Acesso em: 19 set. 2024.APA
Maniglia, B. C., Lima, D. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, 128, 1-11. doi:10.1016/j.foodres.2019.108803NLM
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.foodres.2019.108803Vancouver
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.foodres.2019.108803