Characterization and in vitro digestibility of by-products from Brazilian food industry: Cassava bagasse, orange bagasse and passion fruit peel

MLA

Koen Venema, et al. “Characterization and in Vitro Digestibility of By-Products from Brazilian Food Industry: Cassava Bagasse, Orange Bagasse and Passion Fruit Peel.” Bioactive Carbohydrates and Dietary Fibre, vol. 16, Oct. 2018, pp. 90–99. EBSCOhost, https://doi.org/10.1016/j.bcdf.2018.08.001.

APA

Koen Venema, Henk A. Schols, Carlota Bussolo de Souza, Melliana C. Jonathan, & Susana Marta Isay Saad. (2018). Characterization and in vitro digestibility of by-products from Brazilian food industry: Cassava bagasse, orange bagasse and passion fruit peel. Bioactive Carbohydrates and Dietary Fibre, 16, 90–99. https://doi.org/10.1016/j.bcdf.2018.08.001

Chicago

Koen Venema, Henk A. Schols, Carlota Bussolo de Souza, Melliana C. Jonathan, and Susana Marta Isay Saad. 2018. “Characterization and in Vitro Digestibility of By-Products from Brazilian Food Industry: Cassava Bagasse, Orange Bagasse and Passion Fruit Peel.” Bioactive Carbohydrates and Dietary Fibre 16 (October): 90–99. doi:10.1016/j.bcdf.2018.08.001.