Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains (2017)
Source: Rice Science. Unidade: ESALQ
Subjects: ARROZ, RADIAÇÃO GAMA, DIGESTIBILIDADE, COZIMENTO, AMIDO
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POLESI, Luís Fernando et al. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains. Rice Science, v. 24, n. 1, p. 48-55, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.rsci.2016.07.005. Acesso em: 26 abr. 2026.APA
Polesi, L. F., Junior, M. D. da M., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2017). Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains. Rice Science, 24( 1), 48-55. doi:10.1016/j.rsci.2016.07.005NLM
Polesi LF, Junior MD da M, Sarmento SBS, Canniatti-Brazaca SG. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains [Internet]. Rice Science. 2017 ; 24( 1): 48-55.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.rsci.2016.07.005Vancouver
Polesi LF, Junior MD da M, Sarmento SBS, Canniatti-Brazaca SG. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains [Internet]. Rice Science. 2017 ; 24( 1): 48-55.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.rsci.2016.07.005
