Search Results - Dittgen, Caroline L.

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    Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice

    Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice by Souza Batista, Cristian, Dittgen, Caroline L., Silva Lindemann, Igor, Wang, Ya‐Jane, Elias, Moacir C., Vanier, Nathan L., Colussi, Rosana

    Published in Cereal chemistry
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