Potato starch modification using the ozone technology

N Castanha, MD da Matta Junior, PED Augusto - Food Hydrocolloids, 2017 - Elsevier
Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen,
leaving no residues and meeting the global demand for sustainability. The effects of the …
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[引用][C] Potato starch modification using the ozone technology

N Castanha, MDDM Junior, PED Augusto - Food Hydrocolloids, 2017 - hal.science
Potato starch modification using the ozone technology - Archive ouverte HAL Accéder
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Potato starch modification using the ozone technology

N Castanha, MD da Matta Junior, PED Augusto - Food Hydrocolloids, 2017 - infona.pl
Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen,
leaving no residues and meeting the global demand for sustainability. The effects of the …

Potato starch modification using the ozone technology

N Castanha, MD da Matta Junior… - Food …, 2017 - hero.epa.gov
Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen,
leaving no residues and meeting the global demand for sustainability. The effects of the …

Potato starch modification using the ozone technology.

N Castanha, MD Matta Junior, PED Augusto - 2017 - cabidigitallibrary.org
Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen,
leaving no residues and meeting the global demand for sustainability. The effects of the …

[引用][C] Potato starch modification using the ozone technology

N Castanha, MD Matta Junior, PED Augusto - Food Hydrocolloids, 2017 - repositorio.usp.br
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[引用][C] Potato starch modification using the ozone technology

N Castanha, MD da Matta Junior, PED Augusto - 2017