FUNCTIONAL PROPERTIES OF DEFATTED CHICKPEA (CICER ARIETINUM, L.) FLOUR AS INFLUENCED BY THERMOPLASTIC EXTRUSION
<p align="justify">Defatted chickpea (Cicer arietinum, L) flour was submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). The functional properties of raw and extruded flours were investigated. The nitrogen solubility index of raw chickpea flour was minimum at...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidade Estadual Paulista
2009-07-01
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| Edice: | Alimentos e Nutrição |
| Témata: | |
| On-line přístup: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/778 |
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