Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour-Reference-Cited by-同舟云学术

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Published:2020-07 Issue: Volume:25 Page:100140
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Rolandelli Guido,García-Navarro Yoja Teresa,García-Pinilla Santiago,Farroni Abel Eduardo,Gutiérrez-López Gustavo Fidel,Buera María del Pilar

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad de Buenos Aires

PDTS CIN-CONICET 0196

CONACYT

INTA PNAIyAV

SIP-IPN

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference31 articles.

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4. Official methods of analysis of AOAC international;AOAC,2005

5. Low moisture extrusion of pea protein and pea fiber fortified rice starch blends;Beck;Journal of Food Engineering,2018

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