Effect of sugar and water contents on non-expanded cassava flour extrudates
The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque...
I tiakina i:
| I whakaputaina i: | Ciência e Tecnologia de Alimentos |
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| Ngā kaituhi matua: | , , , , |
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Ngā marau: | |
| Urunga tuihono: | https://www.redalyc.org/articulo.oa?id=395940099030 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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