Alcântara, Rafael Grassi de; Fukumasu, Heidge 
; Raspantini, Paulo Cesar Fabricio; Raspantini, Leonila Ester Reinert; Steel, Caroline Joy; Oliveira, Ludmilla de Carvalho; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Source: Journal of Food Quality. Unidades: FMVZ, FZEA
Subjects: COZIMENTO, PANIFICAÇÃO, AMIDO, FARINHA DE TRIGO, PÃO, DIGESTIBILIDADE
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ALCÂNTARA, Rafael Grassi de et al. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, v. 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1155/2020/9245035. Acesso em: 06 nov. 2024.APA
Alcântara, R. G. de, Fukumasu, H., Raspantini, P. C. F., Raspantini, L. E. R., Steel, C. J., Oliveira, L. de C., et al. (2020). Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, 2020, 1-13. doi:10.1155/2020/9245035NLM
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1155/2020/9245035Vancouver
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1155/2020/9245035
