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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...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Estadual Paulista
2011-12-01
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| シリーズ: | Alimentos e Nutrição |
| 主題: | |
| オンライン･アクセス: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1712/1168 |
| タグ: |
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