Impact of ozone on the rheological and morphological properties of quinoa starch (2023)
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: OZÔNIO, REOLOGIA, AMIDO, QUINOA
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RAMOS, Giselle Vallim Corrêa et al. Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, v. 102, p. 241-246, 2023Tradução . . Disponível em: https://doi.org/10.3303/CET23102041. Acesso em: 13 nov. 2024.APA
Ramos, G. V. C., Ditchfield, C., Branco, I. G., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, 102, 241-246. doi:10.3303/CET23102041NLM
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3303/CET23102041Vancouver
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3303/CET23102041
