Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation (2022)
- Authors:
- Autor USP: ITO, VIVIAN CRISTINA - ESALQ
- Unidade: ESALQ
- DOI: 10.1590/fst.33120
- Subjects: ÁCIDOS; AMIDO; CALOR; COMPOSTOS ORGÂNICOS; DIGESTIBILIDADE
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Campinas, SP
- Date published: 2022
- Source:
- Título: Food Science and Technology
- ISSN: 1678-457X
- Volume/Número/Paginação/Ano: v 42, art. e33120, p. 1-7, 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BARRETTI, Bárbara Ruivo Válio et al. Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation. Food Science and Technology, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.33120. Acesso em: 13 fev. 2026. -
APA
Barretti, B. R. V., Almeida, V. S. de, Ito, V. C., Silva, B. M., Carvalho Filho, M. A. da S., Sydney, E. B., et al. (2022). Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation. Food Science and Technology, 1-7. doi:10.1590/fst.33120 -
NLM
Barretti BRV, Almeida VS de, Ito VC, Silva BM, Carvalho Filho MA da S, Sydney EB, Demiate IM, Lacerda LG. Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation [Internet]. Food Science and Technology. 2022 ; 1-7.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1590/fst.33120 -
Vancouver
Barretti BRV, Almeida VS de, Ito VC, Silva BM, Carvalho Filho MA da S, Sydney EB, Demiate IM, Lacerda LG. Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation [Internet]. Food Science and Technology. 2022 ; 1-7.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1590/fst.33120 - Produtos fermentados à base de mandioca
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Informações sobre o DOI: 10.1590/fst.33120 (Fonte: oaDOI API)
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