Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour.

dc.contributorANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; ALESSANDRO de O. RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL.
dc.creatorCARVALHO, A. V.
dc.creatorBASSINELLO, P. Z.
dc.creatorRIOS, A. de O.
dc.date.accessioned2011-06-20T11:11:11Z
dc.date.available2011-06-20T11:11:11Z
dc.date.created2011-06-20T11:11:11Z
dc.date.issued2011
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/894508
dc.languageeng
dc.rightsopenAccess
dc.titleProcessing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour.
dc.typeCapítulos de libros


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