Análise microbiológica e estabilidade de farinha de cascas e albedo de maracujá e arroz pelo processo de extrusão termoplástica.
Análise microbiológica e estabilidade de farinha de cascas e albedo de maracujá e arroz pelo processo de extrusão termoplástica.
Author(s): SOUZA, V. F. de; REBELLO, F. de F. P.; REGO, J. de O.; PENTEADO, A. L.; ASCHERI, J. L. R.
Publication year: 2013
Types of publication: Paper in annals and proceedings
Unit: Embrapa Food Technology
Keywords: Farinha Mista, Oryza Sativa, Passiflora Edulis, Processo térmico, Vida útil
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