Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals: Physical, Chemical and Functional Characteristics-Reference-Cited by-同舟云学术

Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals: Physical, Chemical and Functional Characteristics

Published:2015 Issue:3 Volume:21 Page:317-325
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

dos Santos Priscila Alonso¹,Caliari Márcio²,Soares Manoel Soares²,Viana Letícia Fleury¹,Leite Nathália Duarte¹

Affiliation:

1. Instituto Federal Goiano, Rodovia Sul Goiana - Rio Verde - GO

2. Escola de Agronomia, Universidade Federal de Goiás, Rodovia Estrada Goiânia Nova Veneza - Goiânia

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/21/3/21_317/_pdf

Reference49 articles.

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2. Anderson, R.A., Conway, H.F., Pfeifer, V.F., and Griffin, E.L. Jr (1969). Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Sci. Today, 14, 4-7

3. A.O.A.C. Association of Official Analytical Chemists (United States os América). (2000). “Official methods of analysis.” AOAC, Virginia.

4. A.O.A.C. Association of Official Analytical Chemists. (United States of América) (1990). “Official Methods of Analysis”. AOAC, Washington D.C.

5. Borges, J. T. S., Ascheri, J. L. R., Ascheri, D. R., Nascimento, R. E., and Freitas, A. S. (2003). Propriedades de cozimento e caracterização físicoquímica de macarrão pré-cozido à base de farinha integral de quinoa (chenopodium quinoa, willd) e de farinha de arroz (oryza sativa, l) polido por extrusão termoplástica. Bol. do Centro de Pesquis. e Proces. de Alim., 21, 303-322.

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