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Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products
Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92–17.80 % (wb) and p...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711464/ https://ncbi.nlm.nih.gov/pubmed/26787975 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2039-1 |
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