Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application-Reference-Cited by-同舟云学术

Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application

Published:2020-12 Issue:suppl 2 Volume:40 Page:691-698
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PEREIRA Aline Machado¹^ORCID,KRUMREICH Fernanda Doring¹,RAMOS Adriano Hirsch¹,KROLOW Ana Cristina Richter²,SANTOS Roberta Bascke¹,GULARTE Marcia Arocha¹

Affiliation:

1. Universidade Federal de Pelotas, Brasil

2. Empresa Brasileira de Pesquisa Agropecuária, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst38819.pdf

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3. Approved methods,1991

4. Moisture measurement-unground grain and seeds,2000

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

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