Cassava and turmeric flour blends as new raw materials to extruded snacks
Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed s...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Universidade Federal de Lavras
2014-02-01
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| Seria: | Ciência e Agrotecnologia |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008&lng=en&tlng=en |
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