Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours

Author:

Guilherme Sebastião Victor,Batista DanielORCID,Rebellato Ana Paula,Alves Macedo Juliana,Steel Caroline Joy

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2010

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

3. Approved methods of the American Association of Offical Analytical Chemists;AOAC,2006

4. The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends;Arribas;Innovative Food Science and Emerging Technologies,2019

5. Ascheri, J. L. R., Colque, R. J. B., Sousa, L. B. T., Ascheri, D. P. R., & Silva, E. M. M. (2019). How does extrusion technology help the development of foods with better nutritional value?. Global Journal of Nutrition & Food Science, 2644-2981. Retrieved from https://irispublishers.com/gjnfs/pdf/GJNFS.MS.ID.000511.pdf. Accessed May 20, 2023.

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