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Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential...
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| Publicado en: | Molecules |
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| Autores principales: | , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6651392/ https://ncbi.nlm.nih.gov/pubmed/31269663 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24132430 |
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