Efeito da adição de proteína de soro de leite nas propriedades reológicas de extrudados de arroz.

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Author(s): LIMA, R. F. M. de; TEBA, C. da S.; CORREA, J. da S.; CARVALHO, C. W. P. de; TAKEITI, C. Y.

Publication year: 2011

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Food Technology

Keywords: Amido, Extrusão, Proteína, Viscosidade

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