Effect of the use of andean purple maize on technological properties of breakfast cereal
Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Online |
| Lenguaje: | inglés |
| Publicado: |
Universidade Estadual de Campinas
2018
|
| Materias: | |
| Acceso en línea: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
