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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...
Guardado en:
| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2015
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| Materias: | |
| Acceso en línea: | 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 |
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