Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour

Author:

Teba Carla da Silva,Silva Erika Madeira Moreira da,Chávez Davy William Hidalgo,Carvalho Carlos Wanderlei Piler de,Ascheri José Luis Ramírez

Funder

Federal Rural University of Rio de Janeiro (Seropédica, RJ-Brazil)

CAPES-Brazil

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Expansion characteristics of extruded corn grits;Ali;LWT - Food Science and Technology,1996

3. Applications of the Maillard reaction in the food industry;Ames;Food Chemistry,1998

4. Gelatinization of corn grits by roll- and extrusion-cooking;Anderson;Cereal Science Today,1969

5. Official methods of analysis of the association of official analytical chemistry;Association of Official Analytical Chemistry (AOAC),2005

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