Published in
Elsevier, Food Hydrocolloids, 2(30), p. 614-624
DOI: 10.1016/j.foodhyd.2012.08.005
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Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.)
Journal article published in 2013 by
Virgilio Gavicho Uarrota,
Edna Regina Amante 
,
Ivo Mottin Demiate,
Flavia Vieira,
Ivonne Delgadillo,
Marcelo Maraschin
,
Ivo Mottin Demiate,
Flavia Vieira,
Ivonne Delgadillo,
Marcelo Maraschin
This paper was not found in any repository, but could be made available legally by the author.
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