Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubil...

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Bibliografiset tiedot
Julkaisussa:Molecules
Päätekijät: Anchondo-Trejo, Cecilia, Loya-Carrasco, Jaime Alonso, Galicia-García, Tomás, Estrada-Moreno, Iván, Mendoza-Duarte, Mónica, Castellanos-Gallo, Lilisbet, Márquez-Meléndez, Rubén, Portillo-Arroyo, Beatriz, Soto-Figueroa, Cesar
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2020
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Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7795766/
https://ncbi.nlm.nih.gov/pubmed/33374385
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26010054
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