A carregar...
Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends
Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60–80: 20: 20 respectively and moisture was adjusted to 17–20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sw...
Na minha lista:
| Main Authors: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152519/ https://ncbi.nlm.nih.gov/pubmed/25190848 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1251-0 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|