Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (<i>Opuntia ficus indica</i>)

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubil...

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Principais autores:	Cecilia Anchondo-Trejo, Jaime Alonso Loya-Carrasco, Tomás Galicia-García, Iván Estrada-Moreno, Mónica Mendoza-Duarte, Lilisbet Castellanos-Gallo, Rubén Márquez-Meléndez, Beatriz Portillo-Arroyo, Cesar Soto-Figueroa
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2020-12-01
Serija:	Molecules
Teme:	third generation snacks modified rice starch nopal flour
Online dostop:	https://www.mdpi.com/1420-3049/26/1/54
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