Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice
Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Úrsula Maria Lanfer Marquez(Universidade de São Paulo), Márcio Schmiele(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Yoon Kil Chang(Universidade Estadual de Campinas (UNICAMP)), Patrícia Sinnecker(Universidade Federal de São Paulo), Isabel Louro Massaretto(Universidade de São Paulo), José Alberto Noldin
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