Physico-chemical and Technological Functional Properties for Food Applications of Talinun paniculatum Flour for Food Applications

MLA

Virgínia Kelly Gonçalves Abreu, et al. “Physico-Chemical and Technological Functional Properties for Food Applications of Talinun Paniculatum Flour for Food Applications.” Revista Gestão Inovação e Tecnologias, vol. 11, Jan. 2021, pp. 5849–64. EBSCOhost, https://doi.org/10.7198/geintec.v11i1.1467.

APA

Virgínia Kelly Gonçalves Abreu, Mauriane Maciel da Silva, Francisca Célia da Silva, Bianca Almeida de Souza, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira, Dárcia Souza Araújo, Feliciano do Espírito Santo Silva Neto, & Luana Costa de Souza. (2021). Physico-chemical and Technological Functional Properties for Food Applications of Talinun paniculatum Flour for Food Applications. Revista Gestão Inovação e Tecnologias, 11, 5849–5864. https://doi.org/10.7198/geintec.v11i1.1467

Chicago

Virgínia Kelly Gonçalves Abreu, Mauriane Maciel da Silva, Francisca Célia da Silva, Bianca Almeida de Souza, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira, Dárcia Souza Araújo, Feliciano do Espírito Santo Silva Neto, and Luana Costa de Souza. 2021. “Physico-Chemical and Technological Functional Properties for Food Applications of Talinun Paniculatum Flour for Food Applications.” Revista Gestão Inovação e Tecnologias 11 (January): 5849–64. doi:10.7198/geintec.v11i1.1467.