Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca) (2012)
Source: Starch/Starke. Unidade: FZEA
Subjects: BANANA, AMIDO (PROPRIEDADES FÍSICO-QUÍMICAS), TECNOLOGIA DE ALIMENTOS
ABNT
PELISSARI, Franciele Maria et al. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca). Starch/Starke, v. 64, n. 5, p. 382-391, 2012Tradução . . Disponível em: https://doi.org/10.1002/star.201100133. Acesso em: 18 out. 2024.APA
Pelissari, F. M., Andrade-Mahecha, M. M., Sobral, P. J. do A., & Menegalli, F. C. (2012). Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca). Starch/Starke, 64( 5), 382-391. doi:10.1002/star.201100133NLM
Pelissari FM, Andrade-Mahecha MM, Sobral PJ do A, Menegalli FC. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca) [Internet]. Starch/Starke. 2012 ; 64( 5): 382-391.[citado 2024 out. 18 ] Available from: https://doi.org/10.1002/star.201100133Vancouver
Pelissari FM, Andrade-Mahecha MM, Sobral PJ do A, Menegalli FC. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca) [Internet]. Starch/Starke. 2012 ; 64( 5): 382-391.[citado 2024 out. 18 ] Available from: https://doi.org/10.1002/star.201100133