Cargando...

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Reinaldo Eduardo FERREIRA, Yoon Kil CHANG, Caroline Joy STEEL
Formato: Artigo
Lenguaje:Inglês
Publicado: Universidade Estadual Paulista 2011-12-01
Colección:Alimentos e Nutrição
Materias:
Acceso en línea:http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1712/1168
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!