E-mail a Wiley Online Library Link

Ana Vânia Carvalho, Priscila Zaczuk Bassinello, Rafaella de Andrade Mattietto, Alessandro de Oliveira Rios, Anna Cristina Pinheiro de Lima, Selma N. Koakuzu and Rosângela Nunes Carvalho 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

Version of Record online: 25 JUN 2013 | DOI: 10.1111/ijfs.12186

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field