Li, Liang; Pan, Fei; Tian, Xuezhi; Li, Yuwan; Rao, Lei; Zhao, Liang 
; Wang, Yongtao; Liao, Xiaojun
Source: Food Chemistry. Unidade: FFCLRP
Subjects: POLISSACARÍDEOS, AMIDO, CEVADA, FÍSICO-QUÍMICA
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ABNT
LI, Liang et al. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions. Food Chemistry, v. 460, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.140767. Acesso em: 02 maio 2026.APA
Li, L., Pan, F., Tian, X., Li, Y., Rao, L., Zhao, L., et al. (2024). Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions. Food Chemistry, 460. doi:10.1016/j.foodchem.2024.140767NLM
Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions [Internet]. Food Chemistry. 2024 ; 460[citado 2026 maio 02 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140767Vancouver
Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions [Internet]. Food Chemistry. 2024 ; 460[citado 2026 maio 02 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140767
