Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology
Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Úrsula Maria Lanfer Marquez(Universidade de São Paulo), Yoon Kil Chang(Universidade Estadual de Campinas (UNICAMP)), Márcio Schmiele(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Patrícia Sinnecker(Universidade Federal de São Paulo), Isabel Louro Massaretto(Universidade de São Paulo)
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