L. S. Barbosa

Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches.

J. Druzian, Paulo Vitor França Lemos, R. Coelho, 2019, International journal of biological macromolecules.

Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui)

I. A. Devilla, C. Oliveira, R. Rodovalho, 2013 .

The important role of crystallinity and amylose ratio in thermal stability of starches

J. Druzian, Paulo Vitor França Lemos, R. Coelho, 2018, Journal of Thermal Analysis and Calorimetry.