Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudate...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Faculty of Agrobitechnical Sciences Osijek
2018-01-01
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| Col·lecció: | Poljoprivreda |
| Matèries: | |
| Accés en línia: | https://hrcak.srce.hr/file/295980 |
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