Cite
Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties.
MLA
Matuda, Tatiana G., et al. “Influence of Plant Proteins Blend or Polydextrose on Freeze-Dried Açaí (Euterpe Oleracea) Sorption Isotherms and Thermal Properties.” LWT - Food Science & Technology, vol. 191, Jan. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2023.115649.
APA
Matuda, T. G., Bulgarelli, M. C., Ribeiro, E. P., & Tadini, C. C. (2024). Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT - Food Science & Technology, 191, N.PAG. https://doi.org/10.1016/j.lwt.2023.115649
Chicago
Matuda, Tatiana G., Mariana C. Bulgarelli, Eliana P. Ribeiro, and Carmen C. Tadini. 2024. “Influence of Plant Proteins Blend or Polydextrose on Freeze-Dried Açaí (Euterpe Oleracea) Sorption Isotherms and Thermal Properties.” LWT - Food Science & Technology 191 (January): N.PAG. doi:10.1016/j.lwt.2023.115649.