00759nam a2200181 a 450000100080000000500110000800800410001910000180006024500810007826002900015965000100044965000140045970000210047370000200049470000200051470000200053470000230055419373972012-10-22       2012    bl uuuu     u00u1 u    #d1 aCALDAS, C. M.  aOscilatory rheometry a tool to understand the extrusion of rice/whey blends.  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.c2012  aArroz  aExtrusão1 aMATTOS, M. da C.1 aGALDEANO, M. C.1 aCOUTINHO, M. S.1 aSILVA, E. C. B.1 aCARVALHO, C. W. P.