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: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s11947-018-2113-6 http://hdl.handle.net/20.500.12123/2678 |
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