Expanded Gluten-Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality Properties-Reference-Cited by-同舟云学术

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Expanded Gluten-Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality Properties

Published:2015-03-27 Issue:6 Volume:39 Page:2267-2275
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bassinello Priscila Zaczuk¹,Carvalho Ana Vânia²,Rios Alessandro de Oliveira³,Maciel Renan de Almeida⁴,Berrios Jose De J.⁵

Affiliation:

1. Rice and Beans Research Center; Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA); Santo Antônio de Goiás Goiás Brazil

2. Food Processing Laboratory; Embrapa Eastern Amazon Research Center; Belém Pará Brazil

3. Food Science; Federal University of Rio Grande do Sul; Porto Alegre Rio Grande do Sul Brazil

4. Pharmacy; Federal University of Pará; Belém Pará Brazil

5. Healthy Processed Foods Research Unit; USDA-ARS; WRRC; 800 Buchanan St. Albany CA 94710

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12472/fullpdf

Reference28 articles.

1. A general model for expansion of extruded products;Alvarez-Martinez;J. Food Sci.,1988

2. Sodium bicarbonate and the microstructure, expansion and color of extruded black beans;Berrios;J. Food Process. Preserv.,2004

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