Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and t...
| Autor principal: | CARVALHO, Ana Vânia |
|---|---|
| Outros Autores: | MATTIETTO, Rafaella de Andrade, BASSINELLO, Priscila Zaczuk, KOAKUZU, Selma Nakamoto, RIOS, Alessandro de Oliveira, MACIEL, Renan de Almeida, CARVALHO, Rosângela Nunes |
| Grau: | Artigo |
| Idioma: | eng |
| Publicado em: |
UFPA
2015
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/6684 http://dx.doi.org/10.1590/S0101-20612012005000073 |