Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion
Article first published online: 25 JUN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2057–2063, October 2013
How to Cite
Carvalho, A. V., Bassinello, P. Z., Mattietto, R. d. A., Rios, A. d. O., de Lima, A. C. P., Koakuzu, S. N. and Carvalho, R. N. (2013), Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion. International Journal of Food Science & Technology, 48: 2057–2063. doi: 10.1111/ijfs.12186
- Issue published online: 13 SEP 2013
- Article first published online: 25 JUN 2013
- Manuscript Accepted: 14 APR 2013
- Manuscript Received: 8 JAN 2013
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