Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility (2007)
Source: Food composition and biodiversity. Conference titles: International Food Data Conference. Unidade: FSP
Subjects: GIMNOSPERMAS, AMIDO, HIDRÓLISE (TAXAS), COMPOSIÇÃO DE ALIMENTOS
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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: 07 nov. 2024.APA
Capriles, V. D., Coelho, K. D., Matias, A. C. G., & Areas, 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, Areas JAG. Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility. Food composition and biodiversity. 2007 ;[citado 2024 nov. 07 ]Vancouver
Capriles VD, Coelho KD, Matias ACG, Areas JAG. Effect of cooking, toasting and extrusion on amaranth seeds starch digestibility. Food composition and biodiversity. 2007 ;[citado 2024 nov. 07 ]
