Dufour, D., Rolland-Sabaté, A., Cordoba, H. A. M., Melendez, J. L. L., Moreno Alzate, J. L., Pizzaro, M., . . . Ceballos, G. (2022). Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Royal Society of Chemistry.
Citação do estilo Chicago (17ª ed.)Dufour, Dominique, et al. Native and Fermented Waxy Cassava Starch as a Novel Gluten-free and Clean Label Ingredient for Baking and Expanded Product Development. Royal Society of Chemistry, 2022.
Citação MLA (8ª ed.)Dufour, Dominique, et al. Native and Fermented Waxy Cassava Starch as a Novel Gluten-free and Clean Label Ingredient for Baking and Expanded Product Development. Royal Society of Chemistry, 2022.
Citação IICA/CATIEDufour, D., Rolland-Sabaté, A., Cordoba, H. A. M., Melendez, J. L. L., Moreno Alzate, J. L., Pizzaro, M., . . . Ceballos, G. 2022. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Royal Society of Chemistry.