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INFLUENCE OF WHEAT BRAN ADDITION AND OF THERMOPLASTIC EXTRUSION PROCESS PARAMETERS ON PHYSICAL PROPERTIES OF CORN-BASED EXPANDED EXTRUDED SNACKS
Corn-based expanded extruded snacks containing wheat bran as dietary fiber source were evaluated with respect to instrumental hardness, expansion index and color (L* - lightness). Internal cell structure was observed through Scanning Electron Microscopy (SEM). Snacks were produced following a 2...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Universidade Estadual Paulista
2011-12-01
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| মালা: | Alimentos e Nutrição |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1712/1168 |
| ট্যাগগুলো: |
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