Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis Pages 50-54 Rafael Ramires de Almeida, Luiz Gustavo Lacerda, Fabio Seigi Murakami, Gilbert Bannach, Ivo Mottin Demiate, Carlos Ricardo Soccol, Marco Aurélio da Silva Carvalho Filho, Egon Schnitzler
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