A carregar...
Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal
The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of indepen...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711402/ https://ncbi.nlm.nih.gov/pubmed/26787944 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1772-9 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
A carregar...