Source: Journal of Food Science. Unidade: FCFRP
Subjects: ARROZ, QUALIDADE DOS ALIMENTOS, SECAGEM DE ALIMENTOS
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ABNT
LANG, Gustavo Heinrich et al. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. Journal of Food Science, v. 85, n. 6, p. 1717-1724, 2020Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15145. Acesso em: 12 maio 2024.APA
Lang, G. H., Lindemann, I. da S., Goebel, J. T., Ferreira, C. D., Acunha, T. dos S., & Oliveira, M. de. (2020). Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. Journal of Food Science, 85( 6), 1717-1724. doi:10.1111/1750-3841.15145NLM
Lang GH, Lindemann I da S, Goebel JT, Ferreira CD, Acunha T dos S, Oliveira M de. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds [Internet]. Journal of Food Science. 2020 ; 85( 6): 1717-1724.[citado 2024 maio 12 ] Available from: https://doi.org/10.1111/1750-3841.15145Vancouver
Lang GH, Lindemann I da S, Goebel JT, Ferreira CD, Acunha T dos S, Oliveira M de. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds [Internet]. Journal of Food Science. 2020 ; 85( 6): 1717-1724.[citado 2024 maio 12 ] Available from: https://doi.org/10.1111/1750-3841.15145
