Source: Food Engineering Reviews. Unidade: FZEA
Subjects: EXTRUSÃO, CAROTENOIDES, RETENÇÃO, ALIMENTOS
ABNT
PINHO, Lorena Silva et al. The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing. Food Engineering Reviews, v. 13, p. 902-915, 2021Tradução . . Disponível em: https://doi.org/10.1007/s12393-021-09285-w. Acesso em: 18 ago. 2024.APA
Pinho, L. S., Rodrigues, C. E. da C., Fávaro-Trindade, C. S., & Campanella, O. H. (2021). The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing. Food Engineering Reviews, 13, 902-915. doi:10.1007/s12393-021-09285-wNLM
Pinho LS, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing [Internet]. Food Engineering Reviews. 2021 ; 13 902-915.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s12393-021-09285-wVancouver
Pinho LS, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing [Internet]. Food Engineering Reviews. 2021 ; 13 902-915.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s12393-021-09285-w