Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility (2007)
- Authors:
- Autor USP: AREAS, JOSE ALFREDO GOMES - FSP
- Unidade: FSP
- Subjects: GIMNOSPERMAS; AMIDO; HIDRÓLISE (TAXAS); COMPOSIÇÃO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: USP : BRASILFOODS : FAO
- Publisher place: São Paulo
- Date published: 2007
- Source:
- Conference titles: International Food Data Conference
-
ABNT
CAPRILES, Vanessa Dias et al. Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility. 2007, Anais.. São Paulo: USP : BRASILFOODS : FAO, 2007. . Acesso em: 02 jan. 2026. -
APA
Capriles, V. D., Coelho, K. D., Matias, A. C. G., & Arêas, J. A. G. (2007). Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility. In Food composition and biodiversity. São Paulo: USP : BRASILFOODS : FAO. -
NLM
Capriles VD, Coelho KD, Matias ACG, Arêas JAG. Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility. Food composition and biodiversity. 2007 ;[citado 2026 jan. 02 ] -
Vancouver
Capriles VD, Coelho KD, Matias ACG, Arêas JAG. Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility. Food composition and biodiversity. 2007 ;[citado 2026 jan. 02 ] - Hydrophobic and electrostatic interactions on extrusion of protein isolates
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