NORSUWAN, T.; THONGNGAM, M. The effect of heat-moisture treatment on the molecular changes of starch and protein in high- and low-amylose rice flours and its physicochemical properties. Food and Applied Bioscience Journal, [S. l.], v. 12, n. 2, p. 11–30, 2024. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/263525. Acesso em: 18 sep. 2026.