SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Modificação da concentração de amido resistente em feijão macassar (Vigna unguiculata L. Walp) por tratamento hidrotérmico e congelamento

Received Citations (2)

publishing year previous first author document title
2015 Pesquisa Agropecuária Brasileira Sousa, Jaqueline Luz Moura Potential of genotypes for fresh pod and fresh-shelled cowpea market
2010 Food Science and Technology (Campinas) Jaekel, Leandra Zafalon Physicochemical and sensorial evaluation of beverages with different proportions of soy and rice extracts
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