Characterization of pre-gelatinized rice and bean flour
Author:
Affiliation:
1. Embrapa Eastern Amazon Research Center, Brazil
2. Embrapa Rice and Beans Research Center, Brazil
3. Federal University of Rio Grande do Sul, Brazil
4. Federal University of Pará, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v33n2/aop_cta_5804.pdf
Reference34 articles.
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2. Method 61-02 Determination of Pasting Properties of Rice with the Rapid Visco Analyser,2000
3. Gelatinization of corn grits by roll and extrusuion cooking;ANDERSON R. A.;Cereal Science Today,1969
4. Efeito da extrusão sobre a adsorção de água de farinhas mistas pré-gelatinizadas de arroz e bagaço de jabuticaba;ASCHERI D. P. R.;Ciência e Tecnologia de Alimentos,2006
5. Official methods of analysis of the Association of Official Analytical Chemists,1997
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