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Ozone: Science & Engineering
The Journal of the International Ozone Association
Volume 43, 2021 - Issue 1
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Research Article

Ozone Processing of Cassava Starch

Dâmaris Carvalho Limaa Department of Agri-food Industry, Food, and Nutrition (LAN), Luiz De Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, 13418-900, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9519-6071View further author information
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Nanci Castanhaa Department of Agri-food Industry, Food, and Nutrition (LAN), Luiz De Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, 13418-900, BrazilORCID Iconhttps://orcid.org/0000-0002-0620-8545View further author information
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Bianca Chieregato Manigliaa Department of Agri-food Industry, Food, and Nutrition (LAN), Luiz De Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, 13418-900, BrazilORCID Iconhttps://orcid.org/0000-0003-4174-5474View further author information
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Manoel Divino Matta Juniora Department of Agri-food Industry, Food, and Nutrition (LAN), Luiz De Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, 13418-900, BrazilORCID Iconhttps://orcid.org/0000-0001-9124-1405View further author information
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Carla Ivonne Arias La Fuentea Department of Agri-food Industry, Food, and Nutrition (LAN), Luiz De Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, 13418-900, BrazilORCID Iconhttps://orcid.org/0000-0003-3435-8679View further author information
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Pedro Esteves Duarte Augustoa Department of Agri-food Industry, Food, and Nutrition (LAN), Luiz De Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, 13418-900, Brazil;b Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, 05508-000, BrazilORCID Iconhttps://orcid.org/0000-0001-7435-343XView further author information
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Pages 60-77 | Received 20 Feb 2020, Accepted 10 Apr 2020, Published online: 13 May 2020

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K. U. Anjali, C. Reshma, N. U. Sruthi, R. Pandiselvam, Anjineyulu Kothakota, Manoj Kumar, Kaliramesh Siliveru, Krystian Marszałek & Amin Mousavi Khaneghah. (2024) Influence of ozone treatment on functional and rheological characteristics of food products: an updated review. Critical Reviews in Food Science and Nutrition 64:12, pages 3687-3701.
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Zeynep Tuğba Özaslan & Şenol Ibanoğlu. (2023) Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone. Ozone: Science & Engineering 45:4, pages 333-345.
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