Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of the enriched formulations due to processing stages...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
|
| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s11947-018-2113-6 http://hdl.handle.net/20.500.12123/2678 |
Ejemplares similares: Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
- Carotenoid and color changes in traditionally flaked and extruded products
- Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
- FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils
- Agroquímicos usados en el cultivo de Salvia hispanica L.
- Competitiveness of chia against brassica weeds improves through a narrow spatial arrangement
- Characterization and Agronomic Evaluation of Chia Germplasm in La Plata, Buenos Aires, Argentina