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Filtros : "POLISSACARÍDEOS" "Food Chemistry" Limpar

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  • Artigo de periodico

    Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) (2022)

    Marques, Bianca Cristine ; Rayo Mendez, Lina Maria; Tadini, Carmen Cecília

    Source: Food Chemistry. Unidade: EP

    Subjects: ANÁLISE TÉRMICA, POLISSACARÍDEOS

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    • ABNT

      MARQUES, Bianca Cristine e RAYO MENDEZ, Lina Maria e TADINI, Carmen Cecília. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, v. 367, n. Ja 2022, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130639. Acesso em: 17 out. 2024.

    • APA

      Marques, B. C., Rayo Mendez, L. M., & Tadini, C. C. (2022). Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, 367( Ja 2022), 1-8. doi:10.1016/j.foodchem.2021.130639

    • NLM

      Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639

    • Vancouver

      Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639

  • Artigo de periodico

    Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats (2003)

    Castro, Inar Alves de ; Tirapegui, Júlio; Benedicto, Márcia L.

    Source: Food Chemistry. Unidade: FCF

    Subjects: SUPLEMENTAÇÃO ALIMENTAR, POLISSACARÍDEOS, NUTRIÇÃO, HIDROCOLOIDE

    Acesso à fonteDOIHow to cite
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    • ABNT

      CASTRO, Inar Alves de e TIRAPEGUI, Júlio e BENEDICTO, Márcia L. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats. Food Chemistry, v. 80, n. 3, p. 323-330, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00267-4. Acesso em: 17 out. 2024.

    • APA

      Castro, I. A. de, Tirapegui, J., & Benedicto, M. L. (2003). Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats. Food Chemistry, 80( 3), 323-330. doi:10.1016/s0308-8146(02)00267-4

    • NLM

      Castro IA de, Tirapegui J, Benedicto ML. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats [Internet]. Food Chemistry. 2003 ; 80( 3): 323-330.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00267-4

    • Vancouver

      Castro IA de, Tirapegui J, Benedicto ML. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats [Internet]. Food Chemistry. 2003 ; 80( 3): 323-330.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00267-4
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