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54. Junior, M.M., Castanha, N., Dos Anjos, C.B.P., Augusto, P.E.D., Sarmento, S.B.S., Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Res. Int., 123, 56–63, 2019.

55. Pandiselvam, R., Subhashini, S., Banuu Priya, E.P., Kothakota, A., Ramesh, S.V., Shahir, S., Ozone based food preservation: a promising green technology for enhanced food safety. Ozone Sci. Eng., 41, 1, 17–34, 2019.

56. Porto, E., Alves Filho, E.G., Silva, L.M.A., Fonteles, T.V., do Nascimento, R.B.R. et al., Ozone and plasma processing effect on green coconut water. Food Res. Int., 131, 109000, 2020.

57. Brodowska, A.J., Nowak, A., Śmigielski, K., Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Crit. Rev. Food Sci. Nutr., 58, 13, 2176–2201, 2018.

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