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Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
Phenolic content, antioxidant activity and sensory characteristics of vegetable-enriched extrudates were investigated as a result of extrusion conditions, including extrusion temperature (140–180 °C), screw rotation speed (150–250 rpm) and feed moisture content (14–19 % w.b.). Broccoli flour and oli...
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| Publicado no: | J Food Sci Technol |
|---|---|
| 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/PMC4486592/ https://ncbi.nlm.nih.gov/pubmed/26139866 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1519-z |
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