Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends
Author:
Affiliation:
1. Universidade Federal Rural do Rio de Janeiro, Brasil
2. Embrapa Agroindústria de Alimentos, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232023000100429&tlng=en
Reference31 articles.
1. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology;Altan A.;Journal of the Science of Food and Agriculture,2008
2. Method of determining and expressing fineness of feed materials by sieving.,2008
3. Official methods of analysis,2005
4. Development and characterization of extruded pellets of whole potato (Solanum tuberosum L.) flour expanded by microwave heating;Bastos-Cardoso I.;Cereal Chemistry,2007
5. Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal;Borah A.;Journal of Food Science and Technology,2016
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