RAHMAN, Syamsul; SALENGKE, S.; TAWALI, Abu Bakar; MAHENDRADATTA, Meta. Physicochemical Properties of Modified Palado Seed Flour (Aglaia sp.) from Pregelatinization, Cross-Linking and Acetylation. Pakistan Journal of Nutrition, Pakistan, v. 18, n. 1, p. 42–50, 2018. DOI: 10.3923/pjn.2019.42.50. Disponível em: https://pjnonline.org/pjn/article/view/2669. Acesso em: 30 aug. 2025.