Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films
Delia Tapia-Blacido A. N Mauri; F. C Menegalli; Paulo José do Amaral Sobral; M. C Añón
Journal of Food Science Chicago v. 72, n. 5, p. E293-E300, June/July 2007Chicago 2007
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2007 Con )(Acessar)
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