Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, fast spectroscopic and microscopic complementary tools were employed. A...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/9020 https://www.sciencedirect.com/science/article/abs/pii/S0733521021000278 https://doi.org/10.1016/j.jcs.2021.103186 |
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