Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour.
The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water absorption index, water solubility index, apparent density, viscosity and instrumental texture. The pro...
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Main Authors: | , , |
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Format: | Parte de livro |
Language: | English eng |
Published: |
2011
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Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/894508 |
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