Oscilatory rheometry a tool to understand the extrusion of rice/whey blends.

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dc.contributorCAMILA 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.
dc.creatorCALDAS, C. M.
dc.creatorMATTOS, M. da C.
dc.creatorGALDEANO, M. C.
dc.creatorCOUTINHO, M. S.
dc.creatorSILVA, E. C. B.
dc.creatorCARVALHO, C. W. P.
dc.date2012-10-22T11:11:11Z
dc.date2012-10-22T11:11:11Z
dc.date2012-10-22
dc.date2012
dc.date2012-10-22T11:11:11Z
dc.date.accessioned2026-06-30T23:08:07Z
dc.identifierIn: 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.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/937397
dc.identifier.urihttp://hdl.handle.net/123456789/374797
dc.languageeng
dc.rightsopenAccess
dc.subjectArroz
dc.subjectExtrusão
dc.titleOscilatory rheometry a tool to understand the extrusion of rice/whey blends.
dc.typeResumo em anais e proceedings

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