Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, FERMENTAÇÃO
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MATTA JUNIOR, M. D et al. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, v. 123, p. 56-63, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.04.050. Acesso em: 21 maio 2024.APA
Matta Junior, M. D., Castanha, N., Anjos, C. B. P. dos, Augusto, P. E. D., & Sarmento, S. B. S. (2019). Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, 123, 56-63. doi:10.1016/j.foodres.2019.04.050NLM
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.050Vancouver
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.050
