00693naa a2200217 a 450000100080000000500110000800800410001910000240006024501430008426000090022765000190023665000250025565000200028065000180030065000230031865300100034165300160035170000220036770000220038977300640041120783502017-10-30       2016    bl uuuu     u00u1 u    #d1 aSILVA, E. M. M. DA.  aQuality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion.h[electronic resource]  c2016  aceliac disease  achemical composition  acooking quality  aDietary fiber  apasting properties  aFibre  aGluten-free1 aASCHERI, J. L. R.1 aASCHERI, D. P. R.  tLWT - Food Science and Technologygv. 68, p. 698-706, 2016.