Abstract
Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).
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APA
Lima, B. N. B., Cabral, T. B., Neto, R. P. C., Tavares, M. I. B., & Pierucci, A. P. T. (2012). Estudo do amido de farinhas comerciais comestíveis. Polimeros, 22(5), 486–490. https://doi.org/10.1590/S0104-14282012005000062
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