PROCESSO DE OBTENÇÃO DE VINAGRE DE GENGIBRE

DEXTER FRENCH, CHAPTER VII – ORGANIZATION OF STARCH GRANULES Starch: Chemistry and Technology (Second Edition). pp. 183- 247 ,(1984) , 10.1016/B978-0-12-746270-7.50013-6

James E. Kruger, David R. Lineback, Clyde E. Stauffer, Enzymes and their role in cereal technology American Association of Cereal Chemists. ,(1987)

P. Richmond, A. M. Donald, P. J. Frazier, Starch, structure and functionality Royal Society of Chemistry. ,(1997)

Fernanda Helena Gonçalves Peroni, CARACTERÍSTICAS ESTRUTURAIS E FÍSICO- QUÍMICAS DE AMIDOS OBTIDOS DE DIFERENTES FONTES BOTÂNICAS Aleph. ,(2003)

Roy Lester Whistler, James N. BeMiller, Starch : chemistry and technology Academic Press. ,(1984)

Ilkin Yucel Sengun, Michael P Doyle, Microbiology of Fermented Foods ,(1985)

André Eduardo de Souza Belluco, Alterações fisiológicas e de composição em Saccharomyces cerevisiae sob condições não proliferantes. Biblioteca Digital de Teses e Dissertações da Universidade de São Paulo. ,(2001) , 10.11606/D.11.2001.TDE-28092001-142245

Nobumasa Ogawa, Hideo Satsu, Hirohito Watanabe, Masahiro Fukaya, Yoshinori Tsukamoto, Yusei Miyamoto, Makoto Shimizu, Acetic Acid Suppresses the Increase in Disaccharidase Activity That Occurs during Culture of Caco-2 Cells Journal of Nutrition. ,vol. 130, pp. 507- 513 ,(2000) , 10.1093/JN/130.3.507

Takahiro KANEKO, Toshiaki KUDO, Koki HORIKOSHI, Comparison of CD composition produced by chimeric CGTases. Agricultural and biological chemistry. ,vol. 54, pp. 197- 201 ,(1990) , 10.1271/BBB1961.54.197

David A. Moyler, Extraction of essential oils with carbon dioxide Flavour and Fragrance Journal. ,vol. 8, pp. 235- 247 ,(1993) , 10.1002/FFJ.2730080502