Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g –1 , a...
Guardado en:
| Publicado en: | Ciência e Tecnologia de Alimentos |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=395940113014 |
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