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Evaluation of dual modification by high hydrostatic pressur..:
Almeida, Raphael Lucas Jacinto
;
Santos, Newton Carlos
;
Feitoza, João Vítor Fonseca
...
Food Research International. 177 (2024) - p. 113877 , 2024
Link:
https://doi.org/10.1016/j.foodres.2023.113877
RT Journal T1
Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113877&Exemplar=1&LAN=DE A1 Almeida, Raphael Lucas Jacinto A1 Santos, Newton Carlos A1 Feitoza, João Vítor Fonseca A1 Muniz, Cecilia Elisa Sousa A1 Eduardo, Raphael da Silva A1 Freire, Vitoria de Andrade A1 de Alcântara Ribeiro, Victor Herbert A1 de Alcântara Silva, Virgínia Mirtes A1 de Almeida Mota, Mércia Mélo A1 de Assis Cavalcante, Josilene A1 de Almeida Silva, Rebeca A1 da Costa, Gilsandro Alves A1 de Figueiredo, Maria José A1 Ribeiro, Celene Ataide Cordeiro PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 177 SP 113877 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113877 DO https://doi.org/10.1016/j.foodres.2023.113877 SF ELIB - SuUB Bremen
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