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المؤلفون: Aguiar, Elisabete Cristina Fonseca
المساهمون: Delgadillo Giraldo, Ivonne, Lemos, Diogo Barbosa Amorim de
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Viscosity, Whiteness, Resistant starch, Biotecnologia alimentar, Amido Arroz, Starch, Germination, Glicósidos, Retrogradation, GABA, Breakdown, Glycemic index, Rice, Amylose, Chalky area
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::5ecc0c2d6489e4b7aa144e1762dba8be
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المؤلفون: Aguiar, Elisabete Cristina Fonseca
المساهمون: Delgadillo Giraldo, Ivonne, Lemos, Diogo Barbosa Amorim de
مصطلحات موضوعية: Viscosity, Whiteness, Resistant starch, Biotecnologia alimentar, Amido Arroz, Starch, Germination, Glicósidos, Retrogradation, GABA, Breakdown, Glycemic index, Rice, Amylose, Chalky area
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______2292::5ecc0c2d6489e4b7aa144e1762dba8be
http://hdl.handle.net/10773/21566
