Exploring differences in the physicochemical and nutritional properties of mango flours and starches
- DOI
- 10.1177/10820132241259055
- Published
- 2024-06-10
- Container
- Food Science and Technology International
- Publisher
- SAGE Publications
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132241259055,
title = {Exploring differences in the physicochemical and nutritional properties of mango flours and starches},
author = {Nathalia Aparecida Barbosa Lossolli and Magali Leonel and Sarita Leonel and Maiqui Izidoro and Hebert Teixeira Cândido and Jaciene Lopes de Jesus Assis and Luciana Alves de Oliveira},
year = {2024},
journal = {Food Science and Technology International},
doi = {10.1177/10820132241259055},
url = {https://doi.org/10.1177/10820132241259055}
}RIS
TY - JOUR TI - Exploring differences in the physicochemical and nutritional properties of mango flours and starches AU - Nathalia Aparecida Barbosa Lossolli AU - Magali Leonel AU - Sarita Leonel AU - Maiqui Izidoro AU - Hebert Teixeira Cândido AU - Jaciene Lopes de Jesus Assis AU - Luciana Alves de Oliveira PY - 2024 JO - Food Science and Technology International DO - 10.1177/10820132241259055 UR - https://doi.org/10.1177/10820132241259055 ER -
APA
Lossolli, N. A. B., Leonel, M., Leonel, S., Izidoro, M., Cândido, H. T., Assis, J. L. D. J., & Oliveira, L. A. D. (2024). Exploring differences in the physicochemical and nutritional properties of mango flours and starches. Food Science and Technology International. https://doi.org/10.1177/10820132241259055
Source records
- crossref · retrieved 2026-09-25T19:38:58.486Z