KESSLER, Matthias; ZARNKOW, Martin; KREISZ, Stefan; BACK, Werner. Gelatinisation Properties of Different Cereals and Pseudocereals. BrewingScience, [S. l.], v. 58, n. 9/10, p. 82–88, 2005. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/534. Acesso em: 25 jun. 2026.