01165naa a2200253 a 450000100080000000500110000800800410001910000180006024500780007826000090015630000140016552002660017965000090044565000100045465000190046465000130048365000170049665000160051370000220052970000220055170000220057370000190059577302970061412173662009-07-30       2008    bl uuuu     u00u1 u    #d1 aBOÊNO, J. A.  aPasting viscosity profile and cooking time in four varieties of red-rice.  c2008  c1 CD-ROM.  aWas studied the pasting viscosity profile and time cooked effects in pasting properties of four varieties of rice-red (Tradicional, MNAPB0405, MNACE0501 and MNACH0501, obtained from Program for Genetic Improvement of Rice-Red of Embrapa Half-North-Teresina/PI).  arice  aArroz  aArroz Vermelho  aCocção  aOryza Sativa  aViscosidade1 aBASSINELLO, P. Z.1 aASCHERI, J. L. R.1 aASCHERI, D. P. R.1 aDEVILLA, I. A.  tIn: INTERNATIONAL CONFERENCE OF AGRICULTURAL ENGINEERING; BRAZILIAN CONGRESS OF AGRICULTURAL ENGINEERING, 37.; INTERNATIONAL LIVESTOCK ENVIRONMENT SYMPOSIUM - ILES, 8., 2008, Foz do Iguaçu. Technology for all: sharing the knowledge for development: proceedings... Foz do Iguaçu: SBEA, 2008.