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Propriedades de cozimento e caracterizaçäo físico-química de macarräo pré-cozido à base de farinha integral de / Cooking properties and
Borges, Joäo Tomaz da Silva.
Affiliation
  • Borges, Joäo Tomaz da Silva; Universidade Federal Rural do Rio de Janeiro. BR
Bol. Centro Pesqui. Process. Aliment ; 21(2): 303-322, jul.-dez. 2003. tab
Article in Portuguese | LILACS | ID: lil-357804
Responsible library: BR16.1
Subject(s)
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Collection: International databases Database: LILACS Main subject: Oryza / Food Technology Language: Portuguese Journal: Bol. Centro Pesqui. Process. Aliment Journal subject: Nutritional Sciences / Nutricionistas Year: 2003 Document type: Article Affiliation country: Brazil Institution/Affiliation country: Universidade Federal Rural do Rio de Janeiro/BR
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Collection: International databases Database: LILACS Main subject: Oryza / Food Technology Language: Portuguese Journal: Bol. Centro Pesqui. Process. Aliment Journal subject: Nutritional Sciences / Nutricionistas Year: 2003 Document type: Article Affiliation country: Brazil Institution/Affiliation country: Universidade Federal Rural do Rio de Janeiro/BR