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Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk
Hydration kinetics of tef flour breakfast cereals extruded at barrel temperatures of 110, 130, and 150°C was investigated by hydrating them in water and whole milk at 25°C (±1°C). The normalized Weibull model described the rehydration characteristics of the extrudates in water and milk adequately (R...
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Wiley Periodicals Inc
2014
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| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3951549/ https://ncbi.nlm.nih.gov/pubmed/24804063 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.80 |
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