01169naa a2200349 a 450000100080000000500110000800800410001902400450006010000150010524501740012026000090029465000180030365000180032165000310033965000330037065000200040365300220042365300210044565300210046665300430048765300190053065300350054965300190058470000240060370000200062770000240064770000270067170000180069870000220071670000230073877300580076121242642020-08-11       2020    bl uuuu     u00u1 u    #d7 aDOI: 10.1016/j.carbpol.2020.1163822DOI1 aLOVERA, M.  aPyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins.h[electronic resource]  c2020  aDietary fiber  aDigestibility  aPhysicochemical properties  aResponse surface methodology  aDigestibilidade  aAmido disponível  aAvailable starch  aFibra dietética  aMetodologia de superfície de resposta  aPiroconversão  aPropriedades físico-químicas  aPyroconversion1 aCASTRO, G. M. C. D.1 aPIRES, N. da R.1 aBASTOS, M. do S. R.1 aHOLANDA-ARAÚJO, M. L.1 aLAURENTIN, A.1 aMOREIRA, R. de A.1 aOLIVEIRA, H. D. de  tCarbohydrate Polymersgv. 242, art. no. 116382, 2020.