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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Bibliographic Details
Main Authors: CARVALHO, A. V., BASSINELLO, P. Z., RIOS, A. de O.
Other Authors: ANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; ALESSANDRO de O. RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL.
Format: Parte de livro
Language:English
eng
Published: 2011
Subjects:
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/894508
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