Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático-Reference-Cited by-同舟云学术

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Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático

Published:2008-03 Issue:1 Volume:28 Page:66-77
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Silva Roberto Marques,Ferreira Gustavo Fattori,Shirai Marianne Ayumi,Haas Ângela,Scherer Melian Luiza,Franco Célia Maria Landi,Demiate Ivo Mottin

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v28n1/10.pdf

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses;Journal of the Science of Food and Agriculture;2021-01-07

4. Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties;Brazilian Journal of Food Technology;2021

5. Physicochemical properties of ozone-oxidized cassava starch under different slurry concentration;IOP Conference Series: Earth and Environmental Science;2020-02-01

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