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Author(s): CARVALHO, C. W. P. de; ASCHERI, J. L. R.; GERMANI, R. The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(... ... |
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Author(s): CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; TAKEITI, C. Y. In this work, the effect of thermoplastic extrusion on the phenolic compounds (PC)profile by UPLC-MSEand on the solubility/polymerization of kafirins by SE-HPLC was evaluated in extruded whole sorghum... ... |
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