00844nam a2200205 a 450000100080000000500110000800800410001902000220006010000160008224501390009826002270023730000090046465300260047365300220049965300310052165300170055270000220056970000210059170000260061220200632016-02-11       2015    bl uuuu     u00u1 u    #d  a978-88-906680-2-91 aCHÁVEZ, D.  aPhysicochemical properties of a novel extruded product using whole meal sorghum added of roasted coffee powder.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. Session 8 - Processing and analyses.c2015  a1 p.  aAntiooxidant property  aExtrusion cooking  aRich fiber food ingredient  aWhole cereal1 aASCHERI, J. L. R.1 aMATTOS, M. da C.1 aCARVALHO, C. W. P. de