Source: Cereal Foods World. Conference titles: AACC International Meeting. Unidade: ESALQ
Subjects: GRÃO-DE-BICO, AMIDO, HIDRÓLISE
ABNT
SARMENTO, Silene Bruder Silveira e POLESI, Luis Fernando. Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch. Cereal Foods World. San Paul: AACC. . Acesso em: 08 out. 2024. , 2009APA
Sarmento, S. B. S., & Polesi, L. F. (2009). Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch. Cereal Foods World. San Paul: AACC.NLM
Sarmento SBS, Polesi LF. Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2024 out. 08 ]Vancouver
Sarmento SBS, Polesi LF. Effect of acid and enzymatic hydrolysis on the process to obtain resistant starch from chick-pea starch. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2024 out. 08 ]