Fourier transformed infrared spectroscopy (ft-ir) for analyzing wheat, flour, corn starch and cassava starch. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 19, n. 1, p. 5–16, 2021. DOI: 10.24054/limentech.v19i1.1407. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1407. Acesso em: 17 oct. 2025.