WIJESINGHE, J.A.A.C.; WICRAMASINGHE, I.; SARANANDHA, K.H. Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour. Pakistan Journal of Nutrition, Pakistan, v. 15, n. 4, p. 312–318, 2016. DOI: 10.3923/pjn.2016.312.318. Disponível em: https://pjnonline.org/pjn/article/view/2311. Acesso em: 26 aug. 2025.