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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...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2015
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| Témata: | |
| On-line přístup: | 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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