Physical and functional evaluation of extruded flours obtained from different rice genotypes.

dc.contributorFernanda Salamoni Becker, UFG; EDUARDO DA COSTA EIFERT, CNPAF; Manoel Soares Soares Junior, UFG; July-Ana Souza Tavares, UFG; ANA VANIA CARVALHO, CPATU.
dc.creatorBECKER, F. S.
dc.creatorEIFERT, E. da C.
dc.creatorSOARES JUNIOR, M. S.
dc.creatorTAVARES, J.-A. S.
dc.creatorCARVALHO, A. V.
dc.date.accessioned2014-11-10T11:11:11Z
dc.date.available2014-11-10T11:11:11Z
dc.date.created2014-11-10T11:11:11Z
dc.date.issued2014
dc.identifierCiência e Agrotecnologia, Lavras, v. 38, n. 4, p. 367-374, July/Aug. 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/999595
dc.identifierhttp://dx.doi.org/10.1590/S1413-70542014000400007
dc.languageeng
dc.rightsopenAccess
dc.subjectOrysa sativa L
dc.subjectCo-produtos
dc.subjectSolubilidade em água.
dc.titlePhysical and functional evaluation of extruded flours obtained from different rice genotypes.
dc.typeArtículos de revistas


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