Source: Journal of the Science of Food and Agriculture. Unidades: FFCLRP, FZEA
Subjects: AMIDO, PROTEÍNAS, FARINHAS, ENGENHARIA DE ALIMENTOS
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TAPIA-BLÁCIDO, Delia Rita e SOBRAL, Paulo José do Amaral e MENEGALLI, Florencia C. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization. Journal of the Science of Food and Agriculture, v. 90, p. 1185-1193, 2010Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3946. Acesso em: 07 nov. 2024.APA
Tapia-Blácido, D. R., Sobral, P. J. do A., & Menegalli, F. C. (2010). Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization. Journal of the Science of Food and Agriculture, 90, 1185-1193. doi:10.1002/jsfa.3946NLM
Tapia-Blácido DR, Sobral PJ do A, Menegalli FC. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization [Internet]. Journal of the Science of Food and Agriculture. 2010 ; 90 1185-1193.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jsfa.3946Vancouver
Tapia-Blácido DR, Sobral PJ do A, Menegalli FC. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization [Internet]. Journal of the Science of Food and Agriculture. 2010 ; 90 1185-1193.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jsfa.3946
