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Este artigo investiga as propriedades térmicas, estruturais, de pastagem e morfológicas do amido de arrowroot modificado por ultrassom. Os resultados mostram que a modificação ultrassônica altera
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The Carpathian Journal of Food is a publication that focuses on research and studies related to food science, technology, and nutrition, particularly in the Carpathian region.
Researchers, academics, and professionals in the field of food science and technology are typically required to submit their work to the Carpathian Journal of Food for consideration.
To fill out the Carpathian Journal of Food submission, authors must follow the journal's specific guidelines for formatting, structure, and citation style outlined on their official website.
The purpose of the Carpathian Journal of Food is to disseminate knowledge, promote research, and provide a platform for scholarly discussions on food-related topics in the Carpathian region.
The Carpathian Journal of Food typically requires authors to report information including the title, abstract, keywords, introduction, methodology, results, discussion, conclusion, and references of their research.
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