טוען...
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...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2015
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| נושאים: | |
| גישה מקוונת: | 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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