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Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein
A protein-rich puffed snack was produced using a twin screw extruder and the effects of varying levels of tapioca starch (11 to 40 parts), rennet casein (6 to 20 parts) and sorghum flour (25 to 75 parts) on physico-chemical properties and sensory attributes of the product studied. An increasing leve...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711443/ https://ncbi.nlm.nih.gov/pubmed/26787933 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2012-z |
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