Varietal Differences in Properties of Extrusion-Cooked Rice Flour

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cg.identifier.doihttps://doi.org/10.1016/0308-8146(86)90068-3
cg.issn0308-8146
cg.issue3
cg.journalFood Chemistry
cg.volume19
dc.contributor.authorde Mosqueda, Mercedes B.
dc.contributor.authorPerez, Consuelo M.
dc.contributor.authorJuliano, Bienvenido O.
dc.contributor.authordel Rosario, Ricardo R.
dc.contributor.authorBechtel, Donald B.
dc.date.accessioned2024-12-19T12:57:40Zen
dc.date.available2024-12-19T12:57:40Zen
dc.identifier.urihttps://hdl.handle.net/10568/167760
dc.titleVarietal Differences in Properties of Extrusion-Cooked Rice Flouren
dcterms.bibliographicCitationde Mosqueda, Mercedes B.; Perez, Consuelo M.; Juliano, Bienvenido O.; del Rosario, Ricardo R. and Bechtel, Donald B. 1986. Varietal Differences in Properties of Extrusion-Cooked Rice Flour. Food Chemistry, Volume 19 no. 3 p. 173-187en
dcterms.extentpp. 173-187
dcterms.issued1986-01
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherElsevier
dcterms.subjectvarietal differencesen
dcterms.subjectflouren
dcterms.typeJournal Article

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