Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches.

MLA

Villas-Boas, Flávia, et al. “Effect of Amylolysis on the Formation, the Molecular, Crystalline and Thermal Characteristics and the Digestibility of Retrograded Starches.” International Journal of Biological Macromolecules, vol. 163, Nov. 2020, pp. 1333–43. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2020.07.181.

APA

Villas-Boas, F., Facchinatto, W. M., Colnago, L. A., Volanti, D. P., & Franco, C. M. L. (2020). Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches. International Journal of Biological Macromolecules, 163, 1333–1343. https://doi.org/10.1016/j.ijbiomac.2020.07.181

Chicago

Villas-Boas, Flávia, William Marcondes Facchinatto, Luiz Alberto Colnago, Diogo Paschoalini Volanti, and Celia Maria Landi Franco. 2020. “Effect of Amylolysis on the Formation, the Molecular, Crystalline and Thermal Characteristics and the Digestibility of Retrograded Starches.” International Journal of Biological Macromolecules 163 (November): 1333–43. doi:10.1016/j.ijbiomac.2020.07.181.