Ferreira, Suzane Martins; Capriles, Vanessa Dias; Conti-Silva, Ana Carolina 
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: EXTRUSÃO, MILHO, SUPERFÍCIES DE RESPOSTA, TECNOLOGIA DE ALIMENTOS
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FERREIRA, Suzane Martins e CAPRILES, Vanessa Dias e CONTI-SILVA, Ana Carolina. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110390. Acesso em: 29 maio 2024.APA
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2021). Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, 1-7. doi:10.1016/j.lwt.2020.110390NLM
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2021 ; 1-7.[citado 2024 maio 29 ] Available from: https://doi.org/10.1016/j.lwt.2020.110390Vancouver
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2021 ; 1-7.[citado 2024 maio 29 ] Available from: https://doi.org/10.1016/j.lwt.2020.110390
