Development of arrowroot flour fermented by kefir grains-Reference-Cited by-同舟云学术

Development of arrowroot flour fermented by kefir grains

Published:2020-09-29 Issue:11 Volume:85 Page:3722-3730
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Souza Beatriz Lourdes¹^ORCID,Magalhães‐Guedes Karina Teixeira²^ORCID,Lemos Paulo Vitor França²^ORCID,Maciel Leonardo Fonseca²^ORCID,Dias Disney Ribeiro¹^ORCID,Druzian Janice Izabel²^ORCID,Schwan Rosane Freitas³^ORCID

Affiliation:

1. Food Science Department, Microbiology Sector Federal University of Lavras (UFLA) Lavras MG 37200‐000 Brazil

2. Bromatological Analysis Department, Pharmacy Faculty Federal University of Bahia (UFBA) Salvador BA 40171–970 Brazil

3. Biology Department, Microbiology Sector Federal University of Lavras (UFLA) Lavras MG 37200‐000 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15472

Reference41 articles.

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4. ANVISA ‐ Agência Nacional de Vigilância Sanitária(2001).Resolução da Diretoria Colegiada ‐ RDC No12 January 2 2001. (ANVISA ‐ National Health Surveillance Agency (2001). Resolution of the Collegiate Board ‐ RDC No12 January 2 2001).

5. Association of Official Analytical Chemists (AOAC). (2012).Official methods of analysis(18th ed.).Gaithersburg MD:AOAC International.

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