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Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties
Liophilized açaí pulp (LAP), which is considered a power food, could enrich broken rice grains flours (BRG), which is an abundant by-product in many countries. The extrusion could change the physico-chemical properties of this mixture, which later could be applied in the development of instant food...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423274/ https://ncbi.nlm.nih.gov/pubmed/30956313 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03606-y |
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