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Effect of pregelatination on rheology, cooking and antioxidant activity of pasta
The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60–105 °C) and screw speed (100–200 rpm) on pregelatinized pasta were investigated. Prepared pasta was...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897295/ https://ncbi.nlm.nih.gov/pubmed/29666528 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3089-y |
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