APA

da Silva Costa R. A., Bonomo R. C. F., Rodrigues L. B., Santos L. S. & Veloso C. M. (20201222). Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum). : Journal of the science of food and agriculture.

Chicago

da Silva Costa Rafael Alves, Bonomo Renata Cristina Ferreira, Rodrigues Luciano Brito, Santos Leandro Soares and Veloso Cristiane Martins. 20201222. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum). : Journal of the science of food and agriculture.

Harvard

da Silva Costa R. A., Bonomo R. C. F., Rodrigues L. B., Santos L. S. and Veloso C. M. (20201222). Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum). : Journal of the science of food and agriculture.

MLA

da Silva Costa Rafael Alves, Bonomo Renata Cristina Ferreira, Rodrigues Luciano Brito, Santos Leandro Soares and Veloso Cristiane Martins. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum). : Journal of the science of food and agriculture. 20201222.