MODIFIED REJECTION BANANA STARCH: CHARACTERIZATION AND POTENTIAL FOOD APPLICATION. Nativa, [S. l.], v. 14, n. 3, p. e21217, 2026. DOI: 10.31413/nat.v14i3.21217. Disponível em: https://periodicoscientificos.ufmt.br/ojs/index.php/nativa/article/view/21217. Acesso em: 2 set. 2026.