Fonte: Journal of the Science of Food and Agriculture. Unidades: ESALQ, CENA
ABNT
COELHO, C M M et al. Effect of phytate and storage conditions on the development of the 'hard-to-cook' phenomenon in common beans. Journal of the Science of Food and Agriculture, v. 87, p. 1237-1243, 2007Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2822. Acesso em: 18 abr. 2024.APA
Coelho, C. M. M., Bellato, C. M., Santos, J. C. P., Ortega, E. M. M., & Tsai, S. M. (2007). Effect of phytate and storage conditions on the development of the 'hard-to-cook' phenomenon in common beans. Journal of the Science of Food and Agriculture, 87, 1237-1243. doi:10.1002/jsfa.2822NLM
Coelho CMM, Bellato CM, Santos JCP, Ortega EMM, Tsai SM. Effect of phytate and storage conditions on the development of the 'hard-to-cook' phenomenon in common beans [Internet]. Journal of the Science of Food and Agriculture. 2007 ;87 1237-1243.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1002/jsfa.2822Vancouver
Coelho CMM, Bellato CM, Santos JCP, Ortega EMM, Tsai SM. Effect of phytate and storage conditions on the development of the 'hard-to-cook' phenomenon in common beans [Internet]. Journal of the Science of Food and Agriculture. 2007 ;87 1237-1243.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1002/jsfa.2822