Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural properties, as well as water adsorption behavior were...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7299 https://www.sciencedirect.com/science/article/abs/pii/S2213329120300058 https://doi.org/10.1016/j.foostr.2020.100140 |
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