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...

全面介紹

Na minha lista:
書目詳細資料
Main Authors: Reinaldo Eduardo FERREIRA, Yoon Kil CHANG, Caroline Joy STEEL
格式: Artigo
語言:Inglês
出版: Universidade Estadual Paulista 2011-12-01
叢編:Alimentos e Nutrição
主題:
Thermoplastic extrusion
snacks
wheat bran
experimental hardness
expansion index
scanning electron microscopy
在線閱讀:http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1712/1168
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!

相似書籍