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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...

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Bibliographic Details
Main Authors:	Pessoa, Evanilson Garcia, Clerici, Maria Teresa Pedrosa Silva, Reyes, Rebeca Salvador
Format:	Online
Language:	English
Published:	Universidade Estadual de Campinas 2018
Subjects:	Sustainability Anthocyanins Thermoplastic extrusion.
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396
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