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Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks
The aim of the experiment was to optimize barrel temperature (122 to 178 ± 0.5 °C) and red kidney bean flour percentage (KBF) (12 to 68 ± 0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486529/ https://ncbi.nlm.nih.gov/pubmed/26139876 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1483-7 |
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