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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Tovar-Jiménez, Xochitl, Caro-Corrales, José, Gómez-Aldapa, Carlos A., Zazueta-Morales, José, Limón-Valenzuela, Víctor, Castro-Rosas, Javier, Hernández-Ávila, Juan, Aguilar-Palazuelos, Ernesto
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2015
Konular:
Original Article
Online Erişim: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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