Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents
Author:
Affiliation:
1. Universidade Federal do Rio Grande, Brasil; Bern University of Applied Sciences, Switzerland
2. Bern University of Applied Sciences, Switzerland
3. Universidade Federal do Rio Grande, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101101&tlng=en
Reference43 articles.
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2. Gelatinization of corn grits by roll and extrusion cooking;Anderson R. A.;Cereal Science Today,1969
3. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking;Anton A. A.;Food Chemistry,2009
4. Official methods of analysis of AOAC international,1995
5. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks;Azzollini D.;Innovative Food Science & Emerging Technologies,2018
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3. Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient;LWT;2023-03
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