Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties-Reference-Cited by-同舟云学术

Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties

Published:2019-02-19 Issue:3 Volume:56 Page:1337-1348
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ribeiro Oliveira Aryane,Chaves Ribeiro Alline Emannuele,Resende Oliveira Érica^ORCID,da Silva Ana Caroline Mendes,Soares Soares Júnior Manoel,Caliari Márcio

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-019-03606-y/fulltext.html

Reference49 articles.

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3. Bassinello PZ, Freitas DGC, Ascheri JLR, Takeiti CY, Carvalho RN, Koakuzu SN, Carvalo AV (2011) Characterization of cookies formulated with rice and black bean extruded flours. Procedia Food Sci. https://doi.org/10.1016/j.profoo.2011.09.243

4. Batista WP, Silva CEM, Liberato CM (2008) Chemical and past properties of wheat and maize starches phosphorilads Williams Pereira. Food Sci Techno. https://doi.org/10.1590/s0101-20612010005000006

5. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature. https://doi.org/10.1038/1811199a0

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