Open AccessArroz e café: propriedades viscoamilográficas de misturas extrusadas de baixo valor comercial para uso na alimentação
Author(s) -
Reginaldo Ferreira da Silva,
Rosemary Gualberto Fonseca Alvarenga Pereira,
J. L. R. Ascheri,
Diego P. R. Ascheri
Publication year - 2011
Publication title -
brazilian journal of food technology/brazilian journal of food technology
Language(s) - Portuguese
Resource type - Journals
SCImago Journal Rank - 0.237
H-Index - 7
eISSN - 1519-0900
pISSN - 1516-7275
DOI - 10.4260/bjft2010130400034
Subject(s) - food science , chemistry , business
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