Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/937397| Title: | Oscilatory rheometry a tool to understand the extrusion of rice/whey blends. |
| Authors: | CALDAS, C. M.  MATTOS, M. da C. GALDEANO, M. C. COUTINHO, M. S. SILVA, E. C. B. CARVALHO, C. W. P. |
| Affiliation: | CAMILA M. CALDAS, UEZO; MARIANA DA COSTA MATTOS, CTAA; MELICIA CINTIA GALDEANO, CTAA; MARCIO S. COUTINHO, UEZO; EMERSON C. B. SILVA, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
| Date Issued: | 2012 |
| Citation: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM. |
| Thesagro: | Arroz Extrusão |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2012143.pdf | 11,39 kB | Adobe PDF |  View/Open |
