Carvalho, Lívia Chaguri e 
; Sanchez, Mariana Santos; Flammia, Verônica Pereira; Tadini, Carmen Cecília
Source: Food and Bioprocess Technology. Unidades: EP, EEL
Subjects: BANANA, DESIDRATAÇÃO DE ALIMENTOS, AMIDO
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ABNT
CARVALHO, Lívia Chaguri e et al. Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture. Food and Bioprocess Technology, v. 10, p. 615-629, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11947-016-1839-2. Acesso em: 23 maio 2024.APA
Carvalho, L. C. e, Sanchez, M. S., Flammia, V. P., & Tadini, C. C. (2017). Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture. Food and Bioprocess Technology, 10, 615-629. doi:10.1007/s11947-016-1839-2NLM
Carvalho LC e, Sanchez MS, Flammia VP, Tadini CC. Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture [Internet]. Food and Bioprocess Technology. 2017 ; 10 615-629.[citado 2024 maio 23 ] Available from: https://doi.org/10.1007/s11947-016-1839-2Vancouver
Carvalho LC e, Sanchez MS, Flammia VP, Tadini CC. Green banana (musa cavendishii) osmotic dehydration by non-caloric solutions: modeling, physical-chemical properties, color, and texture [Internet]. Food and Bioprocess Technology. 2017 ; 10 615-629.[citado 2024 maio 23 ] Available from: https://doi.org/10.1007/s11947-016-1839-2
