Cooking quality of pre-cooked wheat-soybean pastas by extrusion;Qualidade de cozimento de massas de trigo e soja pré-cozidas por extrusão

Pesquisa Agropecuaria Brasileira

Volumn 39, Issue 5, 2004, Pages 501-507

  De Oliveira, Myriam Ferreira ^a   Wang, Sin Huei ^a   Costa, Priscila De Souza ^a   Ascheri, José Luis Ramírez ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Cooking losses; Extruded pasta; Mixture of wheat and soybean

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 4644297495     PISSN: 0100204X     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0100-204x2004000500013     Document Type: Article

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