Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties

Author:

Miele N. A.,Di Monaco R.ORCID,Formisano D.,Masi P.,Cavella S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference26 articles.

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2. AACC (2012) Approved methods of the American Association of Cereal Chemists, 11th edn, Method 55-40.01. American Association of Cereal Chemists, St. Paul

3. Achir N, Vitrac O, Trystram G (2009) Heat and mass transfer during frying. In: Sahin S, Gulum Sumnu S (eds) Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 5–32

4. Agama-Acevedo E, de la Rosa APB, Méndez-Montealvo G, Bello-Pérez LA (2008) Physicochemical and biochemical characterization of starch granules isolated of pigmented maize hybrids. Starch Starke 60:433–441

5. Aguilera JM, Stanley DW (1999) Microstructural principles of food processing and engineering, 2nd edn. Aspen Publishers Inc., Gaithersburg

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