Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking process
Isabel Louro Massaretto(Universidade de São Paulo), Úrsula Maria Lanfer Marquez(Universidade de São Paulo), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Patrícia Sinnecker(Universidade Federal de São Paulo), José Alberto Noldin, Ester Wickert(Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina), Márcio Schmiele(Universidade Federal dos Vales do Jequitinhonha e Mucuri)
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