Physicochemical, technological and sensory characteristics of a rice (Oryza sativaL.) and bean (Phaseolus vulgarisL.) soup prepared by extrusion-Reference-Cited by-同舟云学术

Physicochemical, technological and sensory characteristics of a rice (Oryza sativaL.) and bean (Phaseolus vulgarisL.) soup prepared by extrusion

Published:2013-05 Issue: Volume: Page:n/a-n/a
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Carvalho Ana Vânia¹,Bassinello Priscila Zaczuk²,Mattietto Rafaella de Andrade¹,Rios Alessandro de Oliveira³,de Lima Anna Cristina Pinheiro⁴,Koakuzu Selma N.²,Carvalho Rosângela Nunes²

Affiliation:

1. Embrapa Eastern Amazon Research Center; Food Processing Laboratory; Trav. Dr. Enéas Pinheiro s/n; CEP: 66095-100; Belém; PA; Brazil

2. Embrapa Rice and Beans Research Center; Grain and Byproduct Laboratory; Rodovia GO-462; Km 12; Rural Area; C.P. 179; CEP: 75375-000; Santo Antônio de Goiás; GO; Brazil

3. Department of Food Science; Federal University of Rio Grande do Sul; Food Science and Technology Institute; Av. Bento Gonçalves, 9500 - Campus do Vale - Prédio 43; Alegre, RS; Brazil

4. Federal University of Pará; Rua Augusto Corrêa, n. 01; CEP 66075-110; Belém; PA; Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference45 articles.

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

3. Polyphenols in mung bean (Vigna radiata L., Wilczek): determination and removal;Barroga;Journal of Agricultural and Food Chemistry,1985

4. Characterization of cookies formulated with rice and black bean extruded flours;Bassinello;Procedia Food Science,2011

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