A carregar...
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels
The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed mois...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7465982/ https://ncbi.nlm.nih.gov/pubmed/32781693 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081071 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|