Sangronis, E <br/><br/>
[Cooking quality of pastas supplemented with rice bran].  [electronic resource] 

 -  Archivos latinoamericanos de nutricion  Jun 1997 
 - 146-51 p.  digital 
<br/><br/> Publication Type: English Abstract; Journal Article 
<br/><br/><label>ISSN: </label>0004-0622 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Color<br/>Cooking<br/>Female<br/>Flour<br/>Food, Fortified<br/>Hardness<br/>Male<br/>Nutritive Value<br/>Oryza<br/>Proteins<br/>Rats<br/>Rats, Sprague-Dawley<br/>Time Factors<br/>Triticum