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The Effects of CO(2) Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals
The effects of CO(2) injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and 140°C), CO(2) injection (...
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| Publicado no: | Prev Nutr Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5063213/ https://ncbi.nlm.nih.gov/pubmed/27752504 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.3.271 |
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