00762nam a2200205 a 450000100080000000500110000800800410001902000220006010000190008224501090010126001960021030000090040665300110041565300220042665300220044865300220047065300160049270000220050870000260053020200642016-02-11       2015    bl uuuu     u00u1 u    #d  a978-88-906680-2-91 aSOLÓRZANO, J.  aPasting viscosity properties of raw and extruded whole colored sorghum genotypes.h[electronic resource]  aIn: ITALIAN ASSOCIATION FOR CEREAL SCIENCE AND TECHNOLOGY AISTEC CONFERENCE, 10., 2015, Milan. Grains for feeding the world : book of abastracts. Milan: University of Milan, 2015. P138.c2015  a1 p.  aAISTEC  aCereal processing  aExtrusion cooking  aPasting parameter  aWhole grain1 aASCHERI, J. L. R.1 aCARVALHO, C. W. P. de