KHAN, Sadya; DAS, Moumita. The impact of amylose and amylopectin content in determining the GI of food stuffs. Swami Vivekananda University Press, Kolkata, West Bengal, India., p. 46–62, 2025. Disponível em: https://swamivivekanandauniversitypress.com/index.php/svup/article/view/260. Acesso em: 24 oct. 2026.