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Effects of extrusion with CO(2) injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder
Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO(2) injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO(2) injection on physicochemical and antioxidant properties of extruded p...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049775/ https://ncbi.nlm.nih.gov/pubmed/30263664 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0184-1 |
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