emprego de técnicas termoanalíticas na análise de amidos
Documentos relacionados
Caracterização do amido de milho nativo e ceroso modificado com
The corn starch is the carbohydrate of reserve of this botanic source and it is the most industrially explored. It can be considered ‘normal’ (which is composed by amylose and amylopectin) or ‘waxy...
Leia mais