Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosumL.) Flour Expanded by Microwave Heating-Reference-Cited by-同舟云学术

Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosumL.) Flour Expanded by Microwave Heating

Published:2007-03 Issue:2 Volume:84 Page:137-144
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bastos-Cardoso Isabela¹,de J. Zazueta-Morales José²,Martínez-Bustos Fernando³,Kil-Chang Yoon¹

Affiliation:

1. Universidade Estadual de Campinas, Departamento de Tecnologia de Alimentos, Caixa Postal 6121, CEP 13.083-970, Campinas, São Paulo, Brasil. E-mail: yokic@fea.unicamp.br

2. Universidad A. de Sinaloa, Maestría en Ciencia y Tecnología de Alimentos - FCQB, Culiacán, Sin., C.P. 82000, México. E-mail: zazuetaj@uas.uasnet.mx

3. CINVESTAV-IPN-Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, C.P. 76230, Querétaro, Qro., México. Phone: +52-442-441-4905. Fax: +52-442-441-4938. E-mail: fmartinez@qro.cinvestav.mx

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference35 articles.

1. Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven

2. Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

3. Effect of Specific Mechanical Energy on Protein Bodies and α-Zeins in Corn Flour Extrudates

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