Corretion between grain nutritional content and pasting properties of pre-gelatinized red rice flour by Ascheri, D.P.R, Boêno, J.A, Bassinello, P.Z, Ascheri, J.L.R

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Characterization of jaboticaba bagasse flour and functional properties of extrudates by Ascheri, D.P.R, Ascheri, J.L.R, Carvalho, C.W.P. de

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Effect of extrusion temperature in water absorption, solubility and dispersibility of pre-cooked corn soybean (70:30) flours by Fernandes, M.S, Wang, S.H, Ascheri, J.L.R, Oliveira, M.F, Costa, S.A.J

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Cooking quality of pre-cooked wheat-soybean pastas by extrusion by Oliveira, M.F. de, Wang, S, Costa, P. de S, Ascheri, J.L.R

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Extrusion-cooked wheat-soybean flours for pizza dough use by Wang, S.H, Oliveira, M.F. de, Costa, P. de S, Ascheri, J.L.R, Rosa, A.G

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Puffed extruded corn-grits and soybean mixtures for snack use by Fernandes, M. dos S, Wang, S.H, Ascheri, J.L.R, Oliveira, M.F. de, Costa, S.A.J

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Yield and chemical composition of corn cultivate in dry-milling and grits production by Goncalves, R.A, Santos, J.P. dos, Tome, P.H.F, Pereira, R.G.F.A, Ascheri, J.L.R, Abreu, C.M.P. de

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