Published in
Wiley, International Journal of Food Science + Technology, 8(56), p. 4182-4190, 2021
DOI: 10.1111/ijfs.15048
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Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties
Journal article published in 2021 by
Aline Machado Pereira 
,
Marcio Schmiele ,
Estefania Júlia Dierings de Souza ,
Bianca Pio Ávila ,
Adriano Hirsch Ramos ,
Elessandra Zavareze ,
Marcia Arocha Gularte
,
Marcio Schmiele ,
Estefania Júlia Dierings de Souza ,
Bianca Pio Ávila ,
Adriano Hirsch Ramos ,
Elessandra Zavareze ,
Marcia Arocha Gularte
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