Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches (2005)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ADITIVOS ALIMENTARES; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: UFRJ
- Publisher place: Rio de Janeiro
- Date published: 2005
- Source:
- Título do periódico: ENPROMER 2005 : proceedings
- Conference titles: Mercosur Congress on Chemical Engineering
-
ABNT
ARAÚJO-FARRO, P. C. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. 2005, Anais.. Rio de Janeiro: UFRJ, 2005. . Acesso em: 30 abr. 2024. -
APA
Araújo-Farro, P. C., Sobral, P. J. do A., & Menegalli, F. C. (2005). Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. In ENPROMER 2005 : proceedings. Rio de Janeiro: UFRJ. -
NLM
Araújo-Farro PC, Sobral PJ do A, Menegalli FC. Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. ENPROMER 2005 : proceedings. 2005 ;[citado 2024 abr. 30 ] -
Vancouver
Araújo-Farro PC, Sobral PJ do A, Menegalli FC. Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches. ENPROMER 2005 : proceedings. 2005 ;[citado 2024 abr. 30 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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