Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice
Author:
Funder
CAPES
FAPERJ
Embrapa Food Technology
Publisher
Elsevier BV
Subject
Food Science
Reference54 articles.
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3. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008
4. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988
5. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009
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