Starch alteration in hard-to-cook beans (Phaseolus vulgaris)

Starch alteration in hard-to-cook beans (Phaseolus vulgaris) (1994)

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ABNT

GARCIA, E e LAJOLO, Franco Maria. Starch alteration in hard-to-cook beans (Phaseolus vulgaris). Journal Agricultural and Food Chemistry, v. 42, n. 3, p. 612-615, 1994Tradução . . Acesso em: 15 mar. 2026.
APA

Garcia, E., & Lajolo, F. M. (1994). Starch alteration in hard-to-cook beans (Phaseolus vulgaris). Journal Agricultural and Food Chemistry, 42( 3), 612-615.
NLM

Garcia E, Lajolo FM. Starch alteration in hard-to-cook beans (Phaseolus vulgaris). Journal Agricultural and Food Chemistry. 1994 ; 42( 3): 612-615.[citado 2026 mar. 15 ]
Vancouver

Garcia E, Lajolo FM. Starch alteration in hard-to-cook beans (Phaseolus vulgaris). Journal Agricultural and Food Chemistry. 1994 ; 42( 3): 612-615.[citado 2026 mar. 15 ]