Composition and functional properties of banana flour from different varieties (2000)
Mota, Renata Vieira da; Lajolo, Franco Maria 
; Ciacco, Cesar; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Starch/Stärke. Unidade: FCF
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ABNT
MOTA, Renata Vieira da et al. Composition and functional properties of banana flour from different varieties. Starch/Stärke, v. 52, n. 2-3, p. 63-68, 2000Tradução . . Acesso em: 11 nov. 2024.APA
Mota, R. V. da, Lajolo, F. M., Ciacco, C., & Cordenunsi-Lysenko, B. R. (2000). Composition and functional properties of banana flour from different varieties. Starch/Stärke, 52( 2-3), 63-68.NLM
Mota RV da, Lajolo FM, Ciacco C, Cordenunsi-Lysenko BR. Composition and functional properties of banana flour from different varieties. Starch/Stärke. 2000 ; 52( 2-3): 63-68.[citado 2024 nov. 11 ]Vancouver
Mota RV da, Lajolo FM, Ciacco C, Cordenunsi-Lysenko BR. Composition and functional properties of banana flour from different varieties. Starch/Stärke. 2000 ; 52( 2-3): 63-68.[citado 2024 nov. 11 ]
