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2 results for Marina Costa Garcia.

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Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities
by Roberta Godoy, Márcio Caliari, Manoel Soares Soares Júnior, Vera Sônia Nunes da Silva, Marta de Toledo Benassi and Marina Costa Garcia
Journal of Food and Nutrition Research. 2015, 3(9), 599-606. DOI: 10.12691/jfnr-3-9-7
Pub. Date: November 20, 2015Views: 24881Downloads: 23337Citations: 1
Chenopodium quinoa Willd Oryza sativa L. extrusion acceptance amino acids
Abstract Full Text PDF (157 KB) Full Text HTML Full Text ePUB (111 KB)
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Physicochemical and Sensory Properties of Sugar Cane Candies with Roasted Peanut and Extruded Rice Bran
by Célia Caroline Florindo da Silva, Márcio Caliari, Manoel Soares Soares Júnior, Renata Cristina Duarte Marques, Adelaide Del Pino Beléia and Marina Costa Garcia
Journal of Food and Nutrition Research. 2016, 4(3), 163-169. DOI: 10.12691/jfnr-4-3-6
Pub. Date: April 20, 2016Views: 21928Downloads: 20364
Oryza sativa L. byproduct Arachis hypogaea L. texture nutrients
Abstract Full Text PDF (220 KB) Full Text HTML Full Text ePUB (386 KB)
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