Effect of sucrose on the extrusion of varied whole sorghum grits genotypes-Reference-Cited by-同舟云学术

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Effect of sucrose on the extrusion of varied whole sorghum grits genotypes

Published:2022-10-05 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Collantes Nathália Ferreira¹,Carvalho Carlos Wanderlei Piler²,Ascheri José Luis Ramírez²,Chávez Davy William Hidalgo¹,Comettant‐Rabanal Raúl¹³,Bernardo Cristiany Oliveira¹,Queiroz Valéria Aparecida Vieira⁴

Affiliation:

1. Postgraduate Program in Food Science and Technology Universidade Federal Rural do Rio de Janeiro Seropédica Brazil

2. Food Extrusion and Physical Properties Lab, Embrapa Agroindústria de Alimentos, Avenida das Américas Rio de Janeiro Brazil

3. Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ingenierías Universidad Privada San Juan Bautista Ica Peru

4. Embrapa Milho e Sorgo Sete Lagoas Brazil

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17204

Reference51 articles.

1. Instrumental methods for the measurement of extrudate crispness;Bouvier J.;Agro Food Industry Hi‐Tech,1997

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