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Development of arrowroot flour fermented by kefir grains:
de Souza, Beatriz Lourdes
;
Magalhães‐Guedes, Karina Teixeira
;
Lemos, Paulo Vitor França
...
Journal of Food Science. 85 (2020) 11 - p. 3722-3730 , 2020
Link:
https://doi.org/10.1111/1750-3841.15472
RT Journal T1
Development of arrowroot flour fermented by kefir grains
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1750-3841.15472&Exemplar=1&LAN=DE A1 de Souza, Beatriz Lourdes A1 Magalhães‐Guedes, Karina Teixeira A1 Lemos, Paulo Vitor França A1 Maciel, Leonardo Fonseca A1 Dias, Disney Ribeiro A1 Druzian, Janice Izabel A1 Schwan, Rosane Freitas PB Wiley YR 2020 SN 0022-1147 SN 1750-3841 JF Journal of Food Science VO 85 IS 11 SP 3722 OP 3730 LK http://dx.doi.org/https://doi.org/10.1111/1750-3841.15472 DO https://doi.org/10.1111/1750-3841.15472 SF ELIB - SuUB Bremen
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