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Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization
A mixture of orange vesicle flour, commercial nixtamalized corn flour and potato starch was extruded using a Brabender Laboratory single screw extruder (2:1 L/D). The resulting pellets were expanded by microwaves. Expansion index, bulk density, penetration force, carotenoid content, and dietary fibe...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573154/ https://ncbi.nlm.nih.gov/pubmed/26396407 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1726-2 |
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