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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends
A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using centr...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884526/ https://ncbi.nlm.nih.gov/pubmed/33678896 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04628-7 |
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