Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)-Reference-Cited by-同舟云学术

Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)

Published:2011-10-24 Issue:3 Volume:63 Page:362-367
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Trevisan Aurea Juliana Bombo,Arêas José Alfredo Gomes

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.629179

Reference41 articles.

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2. Physico-chemical, structural and sensory quality of corn-based flax-snack

3. AOAC. 1990. Official methods of analysis of the Association of Official Analytical Chemists. Washington, DC: Association of Official Analytical Chemists1098–109915th edition.

4. Extrusion of food proteins

5. Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend

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