An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration (2021)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.17268/sci.agropecu.2021.023
- Subjects: ADESIVOS; AMIDO; COLAGEM; TEXTURA
- Keywords: Gelatinização
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Scientia Agropecuaria
- ISSN: 2077-9917
- Volume/Número/Paginação/Ano: v. 12, n. 2, p. 203-212, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CASTANHA, Nanci e LINDSAY ROJAS, Meliza e AUGUSTO, Pedro Esteves Duarte. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria, v. 12, n. 2, p. 203-212, 2021Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2021.023. Acesso em: 12 fev. 2026. -
APA
Castanha, N., Lindsay Rojas, M., & Augusto, P. E. D. (2021). An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria, 12( 2), 203-212. doi:10.17268/sci.agropecu.2021.023 -
NLM
Castanha N, Lindsay Rojas M, Augusto PED. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration [Internet]. Scientia Agropecuaria. 2021 ; 12( 2): 203-212.[citado 2026 fev. 12 ] Available from: https://doi.org/10.17268/sci.agropecu.2021.023 -
Vancouver
Castanha N, Lindsay Rojas M, Augusto PED. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration [Internet]. Scientia Agropecuaria. 2021 ; 12( 2): 203-212.[citado 2026 fev. 12 ] Available from: https://doi.org/10.17268/sci.agropecu.2021.023 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
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Informações sobre o DOI: 10.17268/sci.agropecu.2021.023 (Fonte: oaDOI API)
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