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Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents
Abstract This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried açaí were prepared using a twin-screw extrude...
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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: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022-05-01
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| シリーズ: | Food Science and Technology |
| 主題: | |
| オンライン･アクセス: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101101&lng=en&tlng=en |
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