Source: Food Science and Technology. Unidade: ESALQ
Subjects: ÁCIDOS, AMIDO, CALOR, COMPOSTOS ORGÂNICOS, DIGESTIBILIDADE
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: 03 set. 2024.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.33120NLM
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 2024 set. 03 ] Available from: https://doi.org/10.1590/fst.33120Vancouver
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 2024 set. 03 ] Available from: https://doi.org/10.1590/fst.33120