Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates
Author:
Affiliation:
1. CAPES process n° BEX 12914/13-4, Brasília, DF, Brazil
2. Processed Foods Research, WRRC/ARS/USDA, Albany, CA, USA
3. Processed Foods Research, Embrapa Food Technology, Avenida das Americas, Rio de Janeiro, Brazil
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1503618
Reference38 articles.
1. A General Model for Expansion of Extruded Products
2. Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate
3. Characterization of cookies formulated with rice and black bean extruded flours
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